Grillades and Grits is a dish that originated in the fabulous city of New Orleans and is typically served for breakfast or brunch. Start to finish this dish takes nearly two hours to make so I usually skip tradition and serve Grillades and Grits for supper. Because lordy, I can’t wait that long for my breakfast.
Grillades and Grits is a great way to turn an inexpensive cut of meat into a super flavorful comfort meal. The meat is slow-cooked until tender in a red gravy flavored with the Holy Trinity (onions, celery, and green peppers) plus plenty of garlic.
The Grillades (pronounced GREE-ahds) get served over warm and creamy grits for a stick-to-your-ribs meal. I use top round steak but Grillades and Grits are sometimes made with pork or veal.
Typically some red wine is added to the sauce, but I don’t always want to open a bottle so I used a small splash of red wine vinegar to add some flavor depth.
I recommend using Stone Ground Grits to make the grits. They take longer to cook and are harder to find but they cook up much creamier and more delicious than grits that are more heavily processed. Palmetto Farms makes good grits and they can be ordered online from Amazon. They come in both white and yellow. I typically use white, but it comes down to personal preference.
Stone Ground Grits are very perishable and should be stored in the refrigerator or freezer once the bag is opened. I find that uncooked Stone Ground Grits freeze very well so I store them in my freezer.
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Grillades and Grits
- 1 1/2 to 2 pounds top round steak, cut into 1/2-inch slices
- 1/3 cup flour
- 1 1/2 teaspoons cajun seasoning
- 3 tablespoons vegetable oil, divided
- 1 celery stalk, chopped
- 1 onion, chopped
- 1/2 green pepper, diced
- 1/2 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon flour
- 1 (14.5-ounce) can beef broth
- 1 (14.5-ounce) can fire-roasted tomatoes, undrained
- 2 leaves bay
- 2 teaspoons Worcestershire sauce
- 1 teaspoon red wine vinegar
- 1 teaspoon tabasco sauce
- 1/2 teaspoon Italian seasoning
- 2 cups water
- 2 cups milk
- 1 teaspoon salt
- 1 cup stone-ground grits, I like white grits
- 2 tablespoons butter
- ¼ teaspoon white pepper
- ½ cup shredded Cheddar cheese
- ¼ cup shredded Parmesan cheese
- Combine flour and cajun seasoning in a large plastic bag. Add steak and shake to coat evenly.
- Heat 2 tablespoons of oil in a cast iron Dutch oven or a deep pan set over medium-high heat.
- Add steak and brown on both sides. Remove from pan and set aside.
- Add remaining oil to pan along with celery, onion , green pepper, and red pepper. Cook until soft, stirring occasionally, about 5 minutes.
- Add garlic and cook for 1 minute.
- Sprinkle 1 tablespoon flour over the veggies and stir to mix it in well.
- Gradually stir in the beef broth and then add the can of tomatoes.
- Add bay leaves, Worcestershire sauce, red wine vinegar, Tabasco sauce, and Italian seasoning.
- Add steak back to pan, cover and simmer for 1 hour..
- Meanwhile make grits. To make grits, bring water, milk, and salt to a boil in a medium saucepan.
- Gradually whisk in grits so that they do not clump. Turn heat to low and cook according to package directions (probably a good 45 minutes for stone-ground or shorter for quick grits.) Stir frequently to prevent the grits from scorching on the bottom of the pan. If grits are getting too thick, you can add more water.
- Once done, turn heat off and stir in butter, cheeses, and white pepper. Keep warm.
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