Pork Grillades and Cheesy Grits - The Local Palate

Ingredients

• 1 cup plus 2 tablespoons flour
• 1 tablespoon salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes
• 2 pounds pork shoulder, cut into 2-inch-thick steaks then pounded to ½-inch-thick medallions
• ¼ cup plus 2 tablespoons canola oil
• 1 medium yellow onion, peeled and diced
• 1 red bell pepper
• seeded and diced
• 1 stalk celery, diced
• 1-ince piece ginger, peeled and minced
• 3 garlic cloves
• ½ stalk lemongrass
• lightly beaten with the back of a knife
• 2 bay leaves
• 1 lime leaf
• 1 tablespoon chopped oregano
• 1 tablespoon creole seasoning
• 2 large ripe tomatoes
• diced (can substitute with canned)
• 2 cups beef stock or low sodium beef brother
• 1 tablespoon salt ,Garnish: ½ cup thinly sliced green onion
• 4 cups water
• 1 cup stone-ground grits
• 4 tablespoons butter
• ½ pound cheddar cheese grated
• 3 garlic cloves, roasted and smashed into a paste