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Glorious Grits: Pork Grillades with Panko Crusted Grit Patties

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Daytime

Published: October 26, 2009

Easy Pork Grillades over
Panko-Crusted Grits Patties

Panko-Crusted Grits Patties
1 ¼ pounds boneless pork loin chops
¼ cup all-purpose flour
2 teaspoons Old Bay seasoning
4 tablespoons olive oil, divided
1 cup chopped celery
½ cup chopped green pepper
½ cup chopped red bell pepper
2 cups sliced baby bella mushrooms
1 (4.5-ounce) can diced tomatoes with garlic and onion, undrained
½ cup less-sodium chicken broth
1 ½ teaspoons fresh thyme leaves
1 teaspoon chopped fresh oregano
¼ to ½ teaspoon crushed red pepper
¼ teaspoon salt

Prepare Panko-Crusted Grits Patties. While patties are baking, slice pork in crosswise into thin strips. Combine flour and seasoning: dredge pork in flour mixture. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half of pork; cook 3 minutes on each side or until browned. Remove from skillet; repeat procedure with 1 tablespoon oil and remaining pork.

Add remaining 1 tablespoon oil to skillet, and heat. Add celery and bell peppers; sauté 30 seconds. Add mushrooms; sauté 2 minutes. Add tomatoes and next 45 ingredients; cook over medium heat 5 minutes. Add pork; cover, reduce heat, and simmer 5 minutes. Serve over grits patties.
*Yield: 6 servings.

Panko-Crusted Grits Patties

2 cups uncooked stone-ground grits
2 teaspoons salt
1 cup freshly grated Parmesan cheese
1 large egg, lightly beaten
1 1/2 cups Japanese breadcrumbs (panko)
1/4 to 1/2 tsp. ground red pepper (optional)
Vegetable cooking spray

1. Bring grits, salt, and 6 cups water to a boil in a large heavy saucepan over medium heat, stirring constantly. Reduce heat to low; simmer, stirring frequently, 20 to 25 minutes or until very thick. Remove from heat; stir in Parmesan cheese until melted.

2. Spoon grits into a 13- x 9-inch pan lined with heavy-duty plastic wrap; spread in an even layer. Cool 15 minutes. Place a dry paper towel over grits, and cover with plastic wrap. Chill 2 hours or until very firm.

3. Preheat oven to 425°. Turn chilled grits out onto a cutting board; remove plastic wrap and paper towel, and cut grits into 12 squares.

4. Whisk together egg and 2 Tbsp. water in a bowl. Combine panko and, if desired, ground red pepper in a shallow dish. Dip grits patties into egg wash; dredge in panko mixture. Place grits patties on a baking sheet coated with cooking spray.

5. Bake at 425° for 25 minutes or until lightly browned.

Yield: Makes 6 servings

Southern Living, SEPTEMBER 2009

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