Grillades and Grits

By Totlxtc

Recipe courtesy Paula Deen, 2008

Ingredients

• 1 (3-pound) boneless Boston pork butt, cut into 1/2-inch pieces
• House Seasoning, recipe follows
• 1/3 cup all-purpose flour, plus 1/4 cup
• 4 tablespoons bacon grease
• 4 tablespoons butter
• 1 large bell pepper, chopped
• 1 medium onions, chopped
• 1 cup diced celery
• 3 large cloves garlic, minced
• 4 cups beef broth or water
• 3 bay leaves
• 1 teaspoon dried thyme
• 2 tablespoons hot sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 (10-ounce) can extra-spicy tomatoes (recommended: Ro' Tel)
• 2 to 4 large fresh tomatoes, peeled and quartered
• 1/2 cup freshly chopped parsley leaves
• Grits, recipe follows
• Cheese straws, for garnish, if desired
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• 2 cups water
• 1 1/4 cups milk
• 1 teaspoon salt
• 1 cup quick cooking grits, not instant (recommended: Quaker)
• 1/2 cup butter

Details

Servings 8

Preparation

Step 1

To make grillades:

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.

To make 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.