Barbecue Bistro Napoleon with Blue Cheese Grit Cakes

Yield: 16 servings.

32 3-oz. Certified Angus Beef® teres major medallions
to taste, salt and pepper
1 1/8 gallons water
4 1/2 cups grits
1/3 cup salt
3/4 cups blue cheese
1 1/8 cups heavy cream
1/4 cup crushed red pepper
1/8 cup white pepper for dredging, blue cornmeal
32 oz. caramelized onions
16 oz. crumbled blue cheese
32 slices applewood smoked bacon, cooked crisp and chopped
16 oz. barbecue sauce
4 oz. prosciutto ham, baked crisp and broken into pieces

Season medallions and grill to medium rare.

For blue cheese grit cakes: Boil water; add grits and salt. Reduce heat to low and cook 20 minutes. Combine with blue cheese, heavy cream, crushed red pepper and white pepper and form into 3" cakes. Dredge cakes in cornmeal and brown on flat grill.

To assemble single serving: Place one grit cake in the center of the plate. Top with beef medallion and repeat, ending with a third grit cake on top. Place 2 oz. caramelized onions on the exposed grit cake with 1 oz. blue cheese. Sprinkle with bacon and drizzle with barbecue sauce. Crown with 1 prosciutto sliver. (Or, to assemble in order shown, allow 3 beef medallions and 2 grit cakes per serving.)

Photo Credit: Certified Angus Beef LLC