Grillades and Grits

For the Grits:

Step 1

Place whipping cream, milk, water, grits and salt into a double boiler. Bring to a low boil and reduce heat to a simmer. Cover and cook 45 minutes to 1 hour. Stir frequently with a whisk or heavy-duty wooden spoon to avoid sticking and lumps. When grits are tender, add freshly ground pepper and grated cheese and stir until blended smooth. Stir in butter until completely melted.

For the Grillades

Step 2

Cut pork or steak into 3-inch squares. Season each piece with salt, pepper and paprika. Dust pieces generously in flour and set aside. Place a heavy-bottomed cast iron skillet over medium-high heat and add oil. Add the meat one by one and let brown on both sides, turning only once; about 3 minutes each side.

Step 3

Add onions, celery, bell pepper, tomatoes and garlic. Sauté the vegetables for 3 to 5 minutes or until tender. Add beef stock, bring to a low boil and reduce heat to simmer. Let grillades cook slowly for approximately 45 minutes. Stir occasionally. Once tender, add mushrooms, green onions and parsley. Season with hot sauce, salt and freshly ground black pepper. Serve grillades over grits and spoon on plenty of sauce.