GRITS & GRILLADES

• 1pork loin (slice into 1/2 inch steaks)
• Dizzy Pig Bayouish Seasoning
• Spray or rub olive oil on the steaks and then season with Seasoning (set aside)
• 5 slices of bacon cut into small pieces
• 2 medium sweet onions diced
• 4 celery stalks diced
• 6 garlic toes diced
• 1 cup Tony Chachere’s  Gravy Mix
• 1 32 ounce container vegetable broth
• 2 14oz cans of diced tomatoes
• 12 packs of Instant Grints
• 4 cups Half & Half + 2 cups water
• Shredded Chedar Cheese
• Sliced French Bread

Make the Gravy / Roux: This can be done the traditional method with ‘all purpose flour and oil’ or the ‘Cheater Method’ with the premix roux.

I used the Tony’s Gravy Mix by pouring 1 cup of the mix into a saucepan filled with the vegetable broth.  Wisk the mixture thoroughly and then bring to a strong boil for one minute.  Add the tomatoes (juice included) and bring back to a simmer for a few minutes.  Cover and set aside.

In a large cast iron Dutch Oven, cook the bacon until browned.  Add the celery and onion to cook until clear.  Add the garlic and cook one minute. Add the gravy mixture, combining everything in the cast iron Dutch oven.  Bring to a simmer and cover.

Prepare the Big Green Egg to grill the meat at 400 degrees directly over a hot coal fire.

If using a Memphis Pellet Grill, use the grilling plate to sear the meat. The meat should sear quickly. (About 2 minutes a side)  Sear all of the steaks and then remove to a cutting board to dice into small bite size pieces.

Add the meat to the cast iron Dutch Oven and let the mixture simmer for 45 minutes.

Place the Half & Half and water into a large saucepan.  Bring to an easy boil while stirring to prevent scorching.  Pour the milk mixture into a large boil filled with the grits.

Use a large spoon & wisk to thoroughly combine the grits & milk. Let the grits sit for about 5 minutes to firm up.

To Serve: Place two spoonfuls of grits into a bowl. Ladel two spoonfuls of the gravy / meat mixture over the grits. Sprinkle cheese over the top, and place two slices of the French bread onto the bowl.

P.S.: This is not a difficult recipe, but it is time consuming in regard to preparing all the ingredients.  However, the reward is greater than the work!

Enjoy, TL Stallings….Madison Fireplace & Patio