Grillades and Grits Recipe | Yummly
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Grillades and Grits

PORK FOODSERVICE
26Ingredients
55Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • 2 ounces pork loin (wt portions, trimmed and pounded thin)
  • seasoned flour (As needed, to dredge pork in)
  • vegetable oil
  • grits (Your favorite, cooked, hot and waiting*)
  • 1 cup stock (rich, or flavorful broth)
  • 1 cup sauce piquant
  • 1 cup vegetable oil
  • 1 1/2 cups flour
  • 3 tablespoons vegetable oil
  • 4 cups yellow onion (diced)
  • 2 cups celery (diced)
  • 4 cups bell pepper (yellow, red and green, combined or one each, diced)
  • 2 tablespoons garlic (chopped)
  • 1/2 cup parsley (chopped)
  • 3 tablespoons thyme (fresh, chopped)
  • 2 tablespoons tomato paste
  • 3 tablespoons kosher salt
  • 1 tablespoon black pepper (coarse ground)
  • 2 teaspoons white pepper (ground)
  • 2 teaspoons cayenne pepper
  • 1 tablespoon thyme (dried)
  • 4 bay leaves
  • 1 clove
  • 6 cups pork stock (or other rich flavored stock or broth)
  • 6 cups tomato purée (canned or fresh)
  • 3 tablespoons worcestershire sauce
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    Directions

    1. 1. In a heavy sauce pan, over medium to medium-high heat, combine ingredients and stir constantly being sure to scrape up the brown bits on the side and bottom of the pan until your roux has turned a golden brown. Slightly darker than the color of peanut butter
    2. 1. In a heavy sided pot, over a medium-high flame add vegetable oil
    3. 2. Add peppers, onions and celery. Cook until about halfway to a soft and tender stage adjusting the heat and stirring as necessary as not to burn or color any of the vegetables
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