Trim all the fat off the meat and remove any bones. Cut into pieces about 2 inches
square and pound out with a mallet to about 4 inches square.
Rub the salt, black pepper, cayenne and garlic into the pieces of meat on both
sides, then rub in the flour.
In a large heavy skillet or sauté pan, melt the lard over medium heat and brown
the grillades well on both sides.
Lower the heat and add the onion, tomato and water. Bring to a simmer; cover
loosely, and cook over low heat for about 30 minutes, uncovering to turn the meat
over every 10 minutes. A rich brown gravy will form during cooking. If it appears
too thick, add water a little bit at a time.
When the meat is cooked, remove it to a heated platter and place in a preheated
200 degree F oven to keep warm.
Prepare the grits according to package directions.
Just before serving, reheat the gravy in the skillet, then pour it over both
the meat and the grits.
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