Today I cooked another recipe from my favorite cookbook, Sizzling Skillets and Other One-Pot Wonders, by Emeril Lagasse.
For anyone wondering, it’s pronounced GREE-ahds. (Keep in mind New Orelans’ French heritage and the links Creole cooking has to French cuisine.)
This dish is traditionally a breakfast or brunch dish, but definitely filling enough to be served as a dinner. I expect the leftovers will be just as good, if not better, the next day.
It’s definitely a dish to make on a weekend. We got back from Kroger and I got straight to work by 6 PM, but we weren’t eating until after 11 PM. The pot was in the oven by 8:30 for the two-hour braising period, but I got lazy on the couch and didn’t realize the grits needed an hour to cook properly. (I’m a newbie when it comes to cooking grits – this was only my second batch.)
You can find the recipe online here: https://www.emerils.com/127825/grillades-and-stone-ground-grits
Or purchase the cookbook on Amazon – you won’t regret it!