Grillades and Grits

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This dish was absolutely FABULOUS! I prepared it for the students in my cooking class and they just about LOST THEIR MINDS eating it!

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Loved it!...the flavor was so robust, I was actually surprised it came out of my kitchen=P. The grits were a nice, mild complement as well. Thanks Paula!=D

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this is a new family favorite ... made a few changes .... used pork loin and forgot to put the bay leaf in... (always use them..just forgot wonderful..dish... great to take to covered dish gatheringj

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This is the best grits and grillades recipe I've ever tried, and has become a house favorite! My guys ask me to make this dish at least once a week, and there is always enough leftover for another meal. Our family prefers it with pork. I'll never use a different recipe!

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This recipe has become a family favorite! SOO delicious! Our family has two young boys, so I went easy on the spice. (Light on the hot sauce, and I used a can of regular chunk tomatoes instead of the spicy ones in the recipe. Everyone loved it, and my kiddos asked for seconds!! It's worth the time to make it. Don't forget to use Paula's grits recipe! That's part of why it's so good!

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Very tasty! I used some leftover bbq pork [without any sauce] Husband really liked it. A nice alternative to shrimp and grits.

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Very good recipe! My wife isn't a fan of spicy food or grits so I cut the heat back with original Ro-tel tomatoes and 1 1/2 tbs of hot sauce and served it over rice with peas as a side dish. Definately a keeper! Next I plan to try this with sirloin or chuck.

Now for all the folks that don't have a clue about the salt. 1 tablespoon of salt is all you need most of the time to season 3 lbs of pork well. Mix together 1 tbs of salt with 3/4 tsp each of black pepper and garlic powder and viola! You have the correct amount of house seasoning for this recipe.

Next don't add additional salt when you get it altogether in the pot. There's salt in the tomatoes and beef stock. Taste it at the end to see if it needs more or once it gets to a simmer. Mine didn't at all and I used low/reduced sodium stock! Cooking 101 people, use some common sense!

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This recipe is fantastic. I made it for my daughters first mothers day which we celebrated together. I will never forget how special that meal was and how delicious!!! I have made several variations of this recipe depending on which meats I have available at the time. I have used sausage, chicken, beef and even combined some of them together. It has always been a guaranteed hit for me! Thanks Paula... This one is worth the time.

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because the number of just dumb posts ceased to be a source of amusement. I wanted to check here to see if anyone had compared this version to the standard made with beef chuck. Instead I find the same folks who can't read a recipe; God help them if they try to season a pork chop with a whole recipe of Emeril's Essence. Some things just shouldn't have to be explained.

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Tastes okay, but really looks gross on the plate. Pretty salty.