Grillades and Grits is a classic Creole brunch dish featuring pieces of round steak or pork braised in a rich sauce with vegetables and served over grits.

Recipe by Southern Living August 2006

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Recipe Summary test

prep:
15 mins
cook:
35 mins
total:
50 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour and 1/2 tsp. Creole seasoning in a shallow dish. Dredge pork in flour mixture.

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  • Cook pork, in 2 batches, in 1/2 tsp. hot oil per batch in a large skillet over medium-high heat 2 minutes on each side or until done. Remove from skillet, and keep warm.

  • Add remaining 1tsp. oil to skillet. Sauté diced onion, celery, and bell pepper in hot oil 3 to 5 minutes or until vegetables are tender. Stir in remaining 1/2 tsp. Creole seasoning. Stir in diced tomatoes and chicken broth, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Simmer 15 to 18 minutes or until liquid reduces to about 2 Tbsp. Serve tomato mixture over Creamy Grits and pork.

  • Note: Nutritional analysis includes 1/2 cup Creamy Grits.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

371 calories; calories from fat 25%; fat 10.3g; saturated fat 3.1g; mono fat 5.2g; poly fat 1.1g; protein 33.8g; carbohydrates 36.1g; fiber 3.4g; cholesterol 66mg; iron 2.7mg; sodium 350mg; calcium 149mg.
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