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Grillades and Grits

Here's how you make Grillades and Grits
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  • Servings: 4-6
  • Prep: 20m
  • Cook: 45-55m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • For the GRITS
  • 3/4 cup yellow grits, stone-ground
  • 1 cup heavy whipping cream
  • 1 cup milk
  • 1 cup water
  • 1/8 - 1/4 cup white cheddar cheese, grated
  • 1/8 - 1/4 cup Pecorino Romano or Asiago, grated
  • 1/2 teaspoon kosher salt
  • Dash freshly ground black pepper
  • 2 tablespoons butter, unsalted
  • For the GRILLADES
  • 2 pork or beef cutlets, medium-size
  • 1 cup all-purpose flour for dusting
  • 1/4 cup vegetable oil
  • 1 cup onions, finely diced
  • 1 cup celery, finely diced
  • 1/2 cup bell pepper, finely diced
  • 1 cup tomatoes, peeled and diced
  • 1 tablespoon garlic, minced
  • 3 cups beef stock
  • 1 cup button mushrooms, sliced
  • 1/2 cup green onions, chopped
  • 3 tablespoons flat-leaf parsley, chopped
  • 1/2 teaspoon sweet smoked paprika (La Chinta brand, preferred)
  • 2 dashes Tabasco hot sauce
  • Kosher salt and freshly ground black pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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