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Grillades and Grits Recipe

Grillades and Grits: a Classic New Orleans Brunch


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5 from 4 reviews

  • Author: Jennifer Abbott Erwin
  • Total Time: 3 hours 20 minutes
  • Yield: 8 1x

Description

Grillades and Grits is a classic Louisiana comfort dish, where tender, flavorful beef is simmered in a rich tomato-based gravy, and served over creamy cheese grits.


Ingredients

Units Scale

For the Grillades:

  • 2 pounds (900 grams) beef top round, sliced 1/4-inch thick
  • 1 cup (125 grams) all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 5 tablespoons vegetable oil, more if necessary
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 stalks celery, diced
  • 1 jalapeno pepper, seeded and minced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 1/2 teaspoons Creole seasoning (such as Tony Cachere’s)
  • 2 cups (475 ml) beef stock
  • 14 ounces (400 grams) crushed tomatoes or tomato puree
  • 2 bay leaves
  • Dash Worcestershire sauce, to taste
  • Pinch cayenne pepper, to taste
  • Sliced green onion tops, for garnish

For the Grits:

  • 1 cup (160 grams) old-fashioned grits
  • 5 cups (1.18 liters) milk (any kind)
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups (170 grams) grated cheese (cheddar, pepper jack, goat, or combination)
  • Tabasco sauce, to taste
  • Sliced green onion tops, for garnish

Instructions

Step 1: Prepare and Brown the Beef

  • Cut beef top round into 2-inch square pieces.
  • Place flour in a shallow dish, season generously with salt and pepper (about 1 teaspoon each).
  • Coat each piece of beef thoroughly with the flour mixture.
  • Heat vegetable oil in a large, deep-sided skillet over medium-high heat.
  • Brown beef in batches (about 5 minutes per side). Add extra oil if needed. Set aside browned beef on a plate.

Step 2: Cook the Vegetables

  • In the same skillet, add onion, bell pepper, celery, and a few tablespoons of beef stock.
  • Sauté for 10 minutes until vegetables are softened, scraping browned bits from the skillet.
  • Add minced garlic and jalapeno; sauté 2 minutes more until fragrant.

Step 3: Make the Gravy

  • Stir in oregano, thyme, basil, Creole seasoning, remaining beef stock, crushed tomatoes, and bay leaves.
  • Bring mixture to a simmer, stirring frequently.
  • Return beef to skillet, ensuring each piece is submerged in gravy.
  • Reduce heat to very low, cover skillet, and simmer slowly for 2 hours, stirring occasionally.

Step 4: Check Tenderness and Finish Gravy

  • After 2 hours, check if beef is fork-tender (easily breaks apart with a spoon).
  • If needed, simmer an additional hour.
  • For thicker gravy, simmer uncovered during the final 20-30 minutes.
  • Adjust flavor with Worcestershire sauce and cayenne pepper to taste.

Step 5: Prepare the Cheese Grits

  • In a 5-quart pot, heat milk and 1 teaspoon salt to a simmer over medium-high heat, stirring occasionally.
  • Whisk in grits gradually to prevent lumps.
  • Reduce heat to low, cover, and cook 15-20 minutes, stirring occasionally, until thick and creamy.
  • Remove from heat, stir in grated cheese until melted.
  • Season with salt, pepper, and Tabasco sauce to taste.

Step 6: Serve

  • Ladle grillades and gravy over grits in shallow bowls.
  • Garnish generously with sliced green onion tops.
  • Serve hot.

Notes

Thinly slicing beef ensures faster cooking and better tenderness.

Adjust cayenne and Tabasco sauce to your heat preference.

Stir grits frequently to avoid lumps or sticking to the pot.

  • Prep Time: 20 mins
  • Cook Time: 3 hours