Grillades and Grits

Grillades and grits is a traditional Creole dish originating from New Orleans. The main component of the dish, grillades, refers to thinly sliced pieces of pork or veal that are pan-fried and slowly cooked with sliced peppers, celery, onions, and tomatoes. In the past, the meat was taken from the animal during a boucherie, a Cajun tradition and feast centering around the slaughter of a pig. It was then cooked in cast-iron pans over fires, and traditionally served with hot grits or rice. Grillades and grits are typically served for breakfast or brunch, in restaurants, at home, or at weddings and similar celebrations.