Grits and grillades
Encyclopedia
Grits and grillades sometimes grillades and grits
, are a traditional New Orleans dish generally served at breakfast
or brunch
. The recipe can vary to include beef
, veal
or pork
; any of which would be slow cooked with vegetables and served over grits.
Grits
Grits are a food of American Indian origin common in the Southern United States and mainly eaten at breakfast. They consist of coarsely ground corn, or sometimes alkali-treated corn . They are also sometimes called sofkee or sofkey from the Muskogee language word...
, are a traditional New Orleans dish generally served at breakfast
Breakfast
Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work...
or brunch
Brunch
Brunch is a meal eaten between breakfast and lunch. The word is a portmanteau of breakfast and lunch.-Origin of the word:The 1896 supplement to the Oxford English Dictionary cites Punch magazine which wrote that the term was coined in Britain in 1895 to describe a Sunday meal for "Saturday-night...
. The recipe can vary to include beef
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
, veal
Veal
Veal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...
or pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
; any of which would be slow cooked with vegetables and served over grits.