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.
Season pork with the House Seasoning. Dust the pork with about 1/3 cup of flour and toss lightly.
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.
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.
Add bay leaves, thyme, hot sauce, Worcestershire sauce, pepper, salt, and dried basil and stir.
Add the extra-spicy tomatoes and simmer for about 1 hour and 30 minutes, stirring occasionally.
Just before serving, add fresh tomatoes.
Remove bay leaves and stir in the parsley.
Serve over hot buttered grits in martini glass with a cheese straw garnish, if desired.
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.
Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally.
Add more water, if necessary.
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.
Serve with fruit or with a savory meal.
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.
Chateau Ste. Michelle Riesling
#14 Wine Enthusiast Top 100 Best Buys of 2018Chateau Ste. Michelles' Columbia Valley Riesling is a blend of Riesling from throughout Washington’s Columbia Valley. Their goal is to craft a refreshing, flavorful, medium-dry Riesling vintage after vintage. The wine offers crisp apple aromas and flavors with subtle mineral notes. This is their “everyday Riesling” that is a pleasure to drink and easy to match with a variety of foods.Pair with fresh fruit, crab, mild cheeses, or chicken.