Grillades And Grits
Ingredients
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- 2 pounds beef round steak – pounded 0.25-inch thick; cut into 2–3 inch pieces; patted dry
- 2 1/2 tsp kosher salt – divided
- 1 1/2 tsp black pepper – divided
- 2 tsp paprika
- 1/4 tsp cayenne pepper
- 3/4 cup all-purpose flour
- 3 tbsp vegetable oil
- 2 cups onion – finely chopped (~2.5 medium onions)
- 1 cup green bell pepper – finely chopped (~1 medium green bell pepper)
- 1 cup celery – finely chopped
- 4 cloves garlic – minced
- 28 ounces crushed tomatoes – canned, with juices
- 3 cups beef stock
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 leaf bay
- 1 cup stone-ground grits
- 4 cups water
- 1 cup whole milk
- 3 tbsp unsalted butter
- flat-leaf parsley – chopped (for serving)
- scallion – thinly sliced (for serving)
- hot sauce – for serving
Instructions
1. In a shallow dish, whisk the flour with the paprika, cayenne, 1 tsp kosher salt, and 0.5 tsp black pepper; reserve 2 tbsp of this seasoned flour for thickening.
2. Dredge the beef pieces in the remaining seasoned flour, shaking off excess.
3. Heat the vegetable oil in a wide heavy pot over medium-high heat until shimmering. Brown the dredged beef in batches, 2–3 minutes per side, then transfer to a plate; add a splash more oil if the pot looks dry.
4. Reduce heat to medium. Add the onion, green bell pepper, and celery; cook, stirring and scraping up browned bits, until softened and lightly golden, 6–8 minutes.
5. Add the garlic and cook until fragrant, about 30 seconds.
6. Sprinkle the reserved 2 tbsp seasoned flour over the vegetables and stir until the flour is moistened and smells nutty, 2–3 minutes.
7. Stir in the crushed tomatoes with their juices, beef stock, Worcestershire sauce, dried thyme, bay leaf, the remaining 1.5 tsp kosher salt, and the remaining 1 tsp black pepper. Bring to a simmer, stirring to dissolve any floury bits.
8. Return the browned beef and any accumulated juices to the pot. Cover, reduce heat to low, and simmer gently until the beef is fork-tender, 45–60 minutes, stirring occasionally; add a splash of stock or water if the gravy gets too thick.
9. While the grillades simmer, make the grits: Bring the water and milk to a bare boil in a medium saucepan over medium heat. Whisk in the stone-ground grits and 1 tsp kosher salt, reduce heat to low, and cook, stirring frequently, until creamy and tender with a slight bite, 25–35 minutes. Stir in the unsalted butter until glossy; keep warm over very low heat, adding a spoonful of hot water if needed to loosen.
10. Remove and discard the bay leaf. Taste the grillades gravy and adjust seasoning if needed; for a looser sauce, stir in a little hot stock, or for a thicker gravy, simmer uncovered for a few minutes.
11. To serve, spoon the hot grits into warm shallow bowls, ladle the grillades and gravy over the top, and garnish with chopped parsley and sliced scallions. Serve hot sauce at the table.
Grillades and Grits is a beloved New Orleans Creole staple that pairs tender, braised meat with a rich, peppery tomato gravy over creamy stone-ground grits. The grillades themselves are thin cutlets that are browned and then simmered until they yield easily to a fork, soaking up a savory sauce built on the Creole trinity of onion, bell pepper, and celery. The result is a balanced bowl: silky grits underneath, a bright, gently spicy gravy on top, and tender bites throughout, often finished with fresh herbs and a touch of heat at the table.
Rooted in Creole kitchens, the dish likely evolved from earlier French preparations of veal cutlets and took on local character in New Orleans. Over time, beef became more common than veal, and tomatoes, bay leaf, and thyme defined the Creole-style gravy. Today, Grillades and Grits is a hallmark brunch dish across Louisiana—especially in New Orleans—served for festive occasions, Mardi Gras mornings, and leisurely weekend tables, where its comforting textures and layered flavors shine.