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Grillades and Grits

  • Prep Time: 30 Min
  • Cook Time: 30 Min
  • Servings: 8
  • Recipe Views: 1,106 Views

Grillades and Grits (pronounced gree-odds) is a New Orleans comfort food favorite usually served for breakfast or brunch. It’s a meal fit for a Mardi Gras king but is made from an inexpensive cut of meat and the holy trinity — celery, bell peppers and onions. The ingredients are slowly simmered in red wine and beef stock, creating a perfect balance of rich flavors. Served over cheesy grits, it does not get much better than that.

Ingredients

Directions

This recipe uses bacon grease, but you could easily use vegetable oil instead.

Step 1

Put the creole seasoning and flour in a large plastic bag.

Step 2

Put the strips of meat into the bag and shake, making sure to coat every piece with the flour mixture.

Step 3

In a large Dutch oven on low heat, add the bacon grease. Working in batches, brown the meat. Do not crowd the pan. Set the browned meat aside.

Step 4

Add the onion, celery, bell pepper and garlic to the Dutch oven. Sauté until tender, about 4 minutes.

Step 5

Add the beef stock, tomatoes, wine, pepper, hot sauce and Worcestershire sauce.

Step 6

Bring everything to a boil and then turn it down to a simmer.

Step 7

Simmer for 2 hours, stirring occasionally.

Step 8

Add the thyme and taste to adjust the seasonings.

Step 9

Simmer another 15 minutes, take it off the heat and then stir in the parsley.

Step 10

Garnish with a sprinkle of green onions. Serve immediately.

Step 11

Salt and pepper to taste

Step 12

Bring the water to a boil. Add the salt. Stir in the grits.

Step 13

Reduce heat to low and let the grits simmer for 20 minutes or until they are soft.

Step 14

Add the butter and ground mustard.

Step 15

Stir in the cheese. When it is fully incorporated, add the Worcestershire sauce and heavy cream.

Step 16

Taste and adjust the seasonings, adding more salt and black pepper if desired. Serve immediately.

Serving Suggestions

Serve the grillades in a lovely dish next to the grits and let people help themselves. Usually, the grits go on the plate first, followed by a nice ladle full of grillades on top.

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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