Grits And Grillades Recipe

Prepare and brown the pork

Pat the smoked pork cubes dry with paper towels. In a shallow bowl combine the flour, 1 tsp kosher salt and 1/2 tsp black pepper. Dredge the pork cubes in the flour, shaking off excess. Heat a large heavy skillet or Dutch oven over medium-high heat and add 2 tbs vegetable oil. When hot, add pork cubes in a single layer (work in batches if needed) and brown on all sides, 4–6 minutes per batch. Transfer browned pork to a plate and set aside.

Sauté vegetables

Reduce heat to medium. Add the sliced onion, green pepper and celery to the same pot. Add a pinch of salt and sauté until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Build the sauce

Stir in 2 tbs tomato paste and cook 1–2 minutes to remove raw flavor. Add the crushed tomatoes, beef broth, Worcestershire sauce, brown sugar, apple cider vinegar, dried thyme, smoked paprika, cayenne and the bay leaf. Stir to combine and scrape up any browned bits from the bottom of the pan.

Simmer with pork

Return the browned pork and any accumulated juices to the pot. Bring the mixture to a gentle simmer, then reduce heat to low, partially cover and simmer gently for 25–30 minutes so flavors meld and sauce thickens slightly. If sauce reduces too much, add up to 1/4 cup more broth or water. Taste near the end and adjust seasoning with salt and pepper.

Finish

Remove and discard the bay leaf. Stir in the chopped parsley. Keep warm while you finish the grits.

Bring liquid to a boil

In a medium saucepan bring 4 cups water and 1 tsp kosher salt to a rolling boil over high heat.

Slowly add grits and cook

Gradually whisk in 1 cup stone-ground grits to avoid lumps. Reduce heat to low–medium so the grits maintain a gentle simmer. Cook, stirring frequently (especially early to prevent sticking), until tender and thickened, 20–25 minutes for stone-ground grits. If mixture becomes too thick, stir in up to 1/2 cup additional water or milk a tablespoon at a time.

Finish with butter, milk and cheese

When grits are tender and creamy, remove from heat. Stir in 3 tbs unsalted butter, 1/2 cup milk or half-and-half and 1 cup grated sharp cheddar until melted and smooth. Season with 1/4 tsp black pepper and additional salt if needed. Add a few dashes of hot sauce if you like heat.

Keep warm

Cover and keep warm until ready to plate. Stir occasionally to maintain texture; add a splash of milk if they tighten up.

Spoon a generous portion of cheddar grits onto warmed shallow bowls. Ladle several pieces of the smoked pork grillades and plenty of sauce over the grits. Sprinkle with sliced scallions and extra grated cheddar if using. Serve immediately.