And the Valley Cooks: Grits & Grillades

Tailgates do not live on jambalaya alone. Day games, sadly are a thing — and a regular reality for some schools! So maybe your tailgate is starting in the morning. Brunch tailgate!

Grits and grillades — thin slices of meat (*pronounced gree-yahd*), pan fried and then cooked low and slow in a rich gravy and then served over grits, are a Louisiana staple. They’re also one of the great in-state dishes that has any number of varieties. Some use beef, some use pork and I’ve even heard of using chicken thighs in some instances.

Some go with the brown gravy, but here I’m using more of the Creole style, which includes tomatoes.

1 lb beef round steak, cut into 1-in. pieces

1 large onion, diced

1 large…