Grillades and grits

Well, I don't know how traditional mine is, but here goes...


I use a pork tenderloin, and slice it on a bias into medallions about 1/4 inch think I guess.
I season these with salt and pepper and brown them very well in a heavy pot, scraping up the brown goodness on the bottom fairly often. When they are all good and brown, I put them aside, and toss a couple of big handfuls of finely chopped onions in the skillet, some more salt and pepper and a pretty good amount of paprika. I cook that down a bit, using the water from the onions to scrape up all the goodness in the pot.
Then I put the pork back in the pot, and put a little water in there and simmer it for about 15 minutes.

Serve pork and gravy over grits (stone ground if you can find them) that have been cooked with half and half instead of water.

If you want things to be a little more Creole, put a little tomato paste in your gravy when its simmering.

I've seen grillades made from ham steaks, pork chops, beef round steal, veal, and even lamb.

Great. Now I'm hungry.

The best I've had were from the recipe in the Plantation Cookbook.

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I believe Another Broken Egg (user on here) has shared his recipe on here before. You can trying searching for it or perhaps if he is reading this, he'll chime in.

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He does a good job as well. I had the crab cakes with poached eggs on top this morning.

I've done a variation of emeril's on foodnetwork.com and it is excellent. I use eye of round for my meat. Key to this dish = cook low and slow for about 3-4 hours.

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maybe having to stay home, attending to brunch, will get me out of that diabetes walk the wife wanted me to do saturday morning...she never answered my question about whether it would be appropriate to drink bloody mary's while we walk...

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It tastes better if you cook it the night before

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It tastes better if you cook it the night before

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Correct. Slowly reheat the grillades and cook the grits.

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It tastes better if you cook it the night before

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you are not helping my cause at all....

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The best I've had were from the recipe in the Plantation Cookbook.

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This is a solid recipe.

Yes, Junior League of New Orleans.

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cook low and slow for about 3-4 hours.

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someone knows what they are talking about!