Creole Grits and Grillades

A breakfast and brunch favorite on Florida’s east coast and Keys is a combination of grits and small pan-fried fish called “grits and grunts,” while over in Louisiana, the equivalent is a Creole mixture of grits and small pieces of beef or veal that are pounded thin and braised slowly with tomatoes and other vegetables. I’ve had grits and grillades in the shabbiest of country dives and cafés, but I’ve also seen them served very ceremoniously from a silver chafing dish at a christening brunc