New Orleans Grillades and Grits

Grillades (gree-AHDS) and grits is a classic New Orleans dish, typically served for breakfast or brunch. It consists of slow-cooked, tender beef or veal medallions simmered in a rich, Creole-style tomato gravy, served over creamy grits. Here's an authentic recipe for you:

New Orleans Grillades and Grits Recipe

(Serves 4-6)

Ingredients

For the Grillades (Meat and Gravy):

• 2 lbs beef round steak or veal, cut into 2-inch pieces
• 1 ½ tsp salt
• 1 tsp black pepper
• ½ tsp cayenne pepper
• ½ cup all-purpose flour
• ¼ cup vegetable oil
• 1 large onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 2 cups beef broth (or chicken broth)
• 1 tsp Worcestershire sauce
• ½ cup red wine (not cooking wine, optional)
• 2 bay leaves
• 1 tsp fresh thyme (or ½ tsp dried)
• ½ tsp smoked paprika
• ½ cup green onions, chopped
• ¼ cup fresh parsley, chopped

For the Grits:

• 4 cups water (or use half water, half milk for creamier grits)
• 1 cup stone-ground grits
• 1 tsp salt
• 2 tbsp butter
• ½ cup heavy cream (optional)

Instructions

Step 1: Prepare the Meat

1. Season the steak pieces with salt, black pepper, and cayenne.
2. Dredge them lightly in flour, shaking off excess.

Step 2: Brown the Meat

3. In a large, heavy-bottomed skillet or Dutch oven, heat the oil over medium-high heat.
4. Brown the meat in batches, about 3-4 minutes per side. Remove and set aside.

Step 3: Make the Gravy

5. In the same pan, add the onion, bell pepper, and celery. Sauté until soft, about 5 minutes.
6. Stir in the garlic and cook for 1 more minute.
7. Add the diced tomatoes with juice, broth, Worcestershire sauce, wine, bay leaves, thyme, and smoked paprika.
8. Return the meat to the pan, cover, and reduce heat to low. Simmer for 1.5 to 2 hours, until the meat is tender and the gravy has thickened.
9. Stir in green onions and parsley just before serving.

Step 4: Cook the Grits

10. Bring water (or water/milk combo) to a boil in a saucepan.
11. Stir in grits and salt, reduce heat to low, and cook for 30-40 minutes, stirring occasionally.
12. Add butter and cream (if using), stirring until smooth and creamy.

Step 5: Serve

13. Spoon grits onto a plate or bowl, then top with the rich grillades and gravy. Garnish with extra parsley and green onions if desired.

Notes & Tips

• Meat Choices: Traditionally, veal is used, but beef round steak, chuck, boneless short ribs, or even pork works well.
• Thickness of the Gravy: If it's too thin, simmer uncovered for 15 extra minutes. If too thick, add a splash of broth.
• Grits Substitute: Some folks use mashed potatoes or rice, but stone-ground grits are the most authentic.