Old Time Grillades and Grits
Recipe courtesy of The New Orleans Cookbook
New Orleans Grillades and Grits
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Trim all the fat off the meat and remove any bones. Cut into pieces 2 inches square and pound out with a mallet to about 4 inches square. Rub salt, black pepper, cayenne, and garlic into pieces of meat on both sides. Rub in the flour.
In a large heavy skillet, melt lard over medium heat and brown the grillades well on both sides. Lower heat and add onions, tomatoes and about 1 cup water. Bring to simmer, cover loosely, and cook over low heat for about 30 minutes. Turn meat about every 10 minutes. A rich brown gravy will form, if it appears too thick add more water.
When the meat is cooked, remove it to a heated platter and place in a preheated 200˚F oven to keep warm.
Prepare grits according to package instructions.
Just before serving reheat the gravy in the skillet and pour it over both meat and grits.
Note: In New Orleans Grillades are almost always served with grits to soak up the rich natural gravy. They make a hearty and inexpensive meal.