This Rice Grits and Grillades recipe works for brunch or dinner.
Rice Grits and Grillades
2015-11-10 08:38:38
Serves 4
Ingredients
- ¼ cup plus 2 tablespoons olive oil, divided
- 1 (2.75-pound) pork tenderloin, sliced 2-inches thick
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- ½ cup all-purpose flour
- 2 cups chopped onion
- 1½ cups chopped green bell pepper
- ½ cup chopped celery
- 4 cloves garlic, minced
- ½ cup chopped green onion
- 2 (14.5 ounce) cans stewed tomatoes
- 2 teaspoons salt
- ½ teaspoon hot sauce
- ½ teaspoon dried thyme
- 1 bay leaf
- 2 cups chicken broth
- ½ cup chopped fresh parsley
- Cheddar Grits (recipe follows)
Instructions
- In a large deep skillet, heat 2 tablespoons oil over medium-high heat. Season pork with kosher salt and pepper. Add pork, in batches, and cook until browned on both sides, about 2 minutes per side. Set aside.
- In same skillet, heat remaining ¼ cup oil over medium heat; whisk in flour until smooth. Cook, whisking constantly, until roux is caramel-colored, about 10 minutes.
- Add onion, bell pepper, celery, garlic, and green onion, and cook until tender. Stir in tomato, salt, hot sauce, thyme, bay leaf, and chicken broth. Return meat to skillet. Bring to a boil over medium-high heat; cover, and reduce heat. Simmer 30 minutes, stirring occasionally. Remove and discard bay leaf. Sir in parsley, and serve with Cheddar Grits.
Louisiana Cookin https://www.louisianacookin.com/
Cheddar Grits
2015-11-10 08:39:25
Serves 4
Ingredients
- 3 cups chicken broth
- 1 cup brown jasmine cracked rice*
- 8 ounces sharp white Cheddar cheese
- ¼ teaspoon cayenne pepper
Instructions
- In a medium saucepan, combine broth and rice. Bring to a boil; reduce heat, and simmer, stirring, until rice is tender, about 10 minutes. Remove from heat, and stir in cheese and cayenne.
Notes
- *We used Cajun Grain Brown Jasmine Cracked Rice.
Louisiana Cookin https://www.louisianacookin.com/
