Grillades and Grits
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A flavorful dish with pork butt, tomato and buttery grits.
Ingredients
3 lbs boneless Boston pork butt, cut into 1/2-inch pieces
Paula Deen House Seasoning
1/3 cup all-purpose flour, plus 1/4 cup
4 tablespoons bacon grease
4 tablespoons butter, plus 1/2 cup for grits
1 large bell pepper, chopped
1 medium onions, chopped
1 cup celery, diced
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 black pepper
1 teaspoon salt, plus more for grits
1 teaspoon dried basil
1 (10 oz) can extra-spicy tomatoes
2 to 4 large fresh tomatoes, peeled and quartered
1/2 cup fresh parsley, chopped
2 cups water
1 1/4 cups milk
1 cup quick cooking grits, not instant
Instructions
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 4 tablespoons 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.
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