5 Reviews of Paula Deen's Grillades and Grits

From: FrenchBunny

On Apr 7, 2008

This was so delicious. Went to a butcher for my chuck roast and got them to cut it up in pieces for me. When I want tender meat it is always a trip to the butcher and not the supermarket. Well worth the extra money. This turned out so good. I was afraid to put in the extra hot can of tomatoes, I put in medium instead. But the next time I will put in the extra hot tomatoes. As well I find the fresh tomatoes are not really in season yet so I substituted a 28oz can of whole tomatoes. I did it all on the stove until it was time to let it simmer. Instead I put it in the oven at 350f for about 3 hours. This was more than just fork tender it was delicious. As well I served it on a bed of rice, never took a fancy to grits.

From: nwfotobug

On Apr 11, 2005

Absolutely wonderful. A must have in your recipe collection.

From: SweetJezebel

On Jan 19, 2008

Paula Deen is amazing - this is most likely my very favorite thing to eat! This is wonderful when the weather is cold ... we often cook it in the crockpot overnight for a warm, hearty brunch and then snack on it the rest of the day.

From: cajun chef in Louisiana

On Jun 22, 2009

By FAR the BEST grillades and Grits EVER!!!!! I used about 2 lbs. of marinaded pork instead of the beef and it was unbelievable!!! Everyone couldn't stop talking about how great it was, thanks for posting!!!!!

From: Shawn C

On Nov 29, 2008

THis is a great recipe! I didn't try it from here but rather from the foodtv site. I love Paula. We had this treat and looking forward to having it again, thanks for posting so others can enjoy grits like all us southerns have for decades.