Grillades (gree-YHADS) Superbowl Special 2/3/2007
2 lb lean chuck roast, chuck steaks or pork steaks, cut into 1-inch pieces
2 TBSP Creole Seasoning
½ cup vinegar
Cooking oil spray
½ cup chopped onion
Season pork with Creole seasoning and place in shallow glass baking dish. Marinate overnight in vinegar. Drain and place meat into a heated skillet coated with cooking spray. Brown thoroughly. Add onion and enough water to cover. Reduce heat and simmer for about 1 hour or until gravy is of the desired consistency. If the meat is tender and the gravy is still too thin, mix about 1 TBSP flour with 1 TBSP water for each cup of gravy. Stir into gravy and stir until thick.
This will make about 4 generous servings. Therefore, you will need to cook about 3/4 cup of quick grits in 3 cups of water when you are ready to serve. Spoon grits into a shallow bowl and top with grillades and serve hot. By the way, if you were having this in New Orleans, it might well be for breakfast