Grillades and Grits

Name: Grillades and Grits
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Southern
Ingredients: 4 Tbsps bacon grease; 3 bay leaves; 946 milliliters beef broth or water; 1 large bell pepper, chopped; 59 milliliters black pepper; 118 milliliters butter; 4 Tbsps butter; 283 grams extra-spicy tomatoes (recommended: Ro Tel); 237 milliliters diced celery; 8 servings Cheese straws, for garnish, if desired; 1 teaspoon dried basil; 1 teaspoon dried thyme; 79 milliliters all-purpose flour, plus 1/4 cup; 3 large cloves garlic, minced; 59 milliliters garlic powder; 1 teaspoon ground black pepper; 2 Tbsps hot sauce; 296 milliliters milk; 1 medium onions, chopped; 118 milliliters freshly chopped parsley leaves; 1 kilograms boneless Boston pork butt, cut into 1/2-inch pieces; 237 milliliters quick cooking grits, not instant (recommended: Quaker); 237 milliliters salt; 1 teaspoon salt; 2 larges to 4 large fresh tomatoes, peeled and quartered; 473 milliliters water; 1 Tbsp Worcestershire sauce

Grillades and Grits

The recipe Grillades and Grits could satisfy your Southern craving in around 1 hour and 45 minutes. For $2.13 per serving, you get a morn meal that serves 8. One portion of this dish contains approximately 38g of protein, 36g of fat, and a total of 595 calories. A mixture of celery, cheese straws, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Spray a cast iron Dutch oven with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Dutch Oven

Season pork with the House Seasoning. Dust the pork with about 1/3 cup of flour and toss lightly.

Ingredients you will need

Seasoning

All Purpose Flour

Pork

Heat bacon grease and butter. Brown meat in hot fat and remove to a large bowl using a slotted spoon. Leaving fat in Dutch oven, saute bell pepper, onions, celery and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving a total of 3 tablespoons of fat to make your roux.

Ingredients you will need

Bacon Drippings

Bell Pepper

Vegetable

Butter

Celery

Garlic

Onion

Meat

Equipment you will use

Slotted Spoon

Dutch Oven

Bowl

Add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour. Slowly add beef broth or water and stir. Bring to a simmer and add back beef and vegetables.

Ingredients you will need

Beef Broth

Vegetable

All Purpose Flour

Water

Beef

Add bay leaves, thyme, hot sauce, Worcestershire sauce, pepper, salt, and dried basil and stir.

Ingredients you will need

Worcestershire Sauce

Dried Basil

Bay Leaves

Hot Sauce

Pepper

Thyme

Salt

Add the extra-spicy tomatoes and simmer for about 1 hour and 30 minutes, stirring occasionally.

Ingredients you will need

Tomato

Just before serving, add fresh tomatoes.

Ingredients you will need

Tomato

Remove bay leaves and stir in the parsley.

Ingredients you will need

Bay Leaves

Parsley

Serve over hot buttered grits in martini glass with a cheese straw garnish, if desired.

Ingredients you will need

Martini

Cheese

Grits

Equipment you will use

Drinking Straws

Mix all ingredients together.

In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed.

Ingredients you will need

Grits

Water

Milk

Salt

Equipment you will use

Pot

Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally.

Equipment you will use

Pot

Add more water, if necessary.

Ingredients you will need

Water

Grits are done when they have the consistency of smooth cream of wheat. Stir in half the butter and serve with remaining butter divided equally on top of each portion.

Ingredients you will need

Cream Of Wheat

Butter

Grits

Serve with fruit or with a savory meal.

Ingredients you will need

Fruit

Equipment

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Chateau Ste. Michelle Riesling. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 10 dollars per bottle.