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Grillades ‘n’ Grits Recipe

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4.1 from 41 reviews

Grillades ‘n’ Grits is a classic Southern comfort dish featuring tender, seasoned beef medallions simmered in a flavorful Creole tomato-based gravy, served over creamy, cheesy grits. This hearty and savory recipe showcases traditional Louisiana flavors with a balance of spices and rich textures, perfect for a satisfying brunch or dinner.

Ingredients

Beef and Seasoning

  • 1.5 lbs top round, cut into 2″ cubes then beaten to 1/2″ thick
  • 1/2 cup flour
  • 1 tsp salt
  • 2 tsp Creole seasoning
  • 1/4 cup oil (for frying)

Vegetables and Aromatics

  • 1 Tbsp oil (for sautéing)
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 4 cloves garlic, finely chopped
  • 2 Tbsp butter
  • 3 Tbsp flour (for roux)

Gravy Ingredients

  • 1.5 cups beef broth
  • 1 can diced tomatoes (about 14.5 oz)
  • 1/2 cup red wine
  • 2 tsp Creole seasoning
  • 1 tsp red chili flakes
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 4 bay leaves
  • 1 tsp hot sauce

Grits Ingredients

  • 1 cup grits
  • 2 cups water
  • 2 cups milk
  • 1 tsp salt
  • 1.5 cup shredded cheddar cheese

Instructions

  1. Prepare the Beef: Cut the top round into 2-inch cubes and then pound each piece to about 1/2 inch thickness for even cooking. Season the beef pieces by dredging them in a mixture of flour, 1 tsp salt, and 2 tsp Creole seasoning.
  2. Brown the Beef: Heat 1/4 cup oil in a large skillet over medium-high heat. Fry the floured beef pieces in batches until browned on both sides. Remove and set aside.
  3. Sauté Vegetables: In the same skillet, add 1 tbsp oil and sauté chopped celery, onion, green and red bell peppers, and garlic until softened and fragrant, about 5 minutes.
  4. Make the Roux: Add 2 tbsp butter to the vegetables, then sprinkle in 3 tbsp flour. Stir constantly and cook for about 2 minutes until the roux turns golden and removes the raw flour taste.
  5. Add Liquids and Seasonings: Slowly whisk in 1.5 cups beef broth, 1 can diced tomatoes with juices, and 1/2 cup red wine, ensuring there are no lumps. Stir in 2 tsp Creole seasoning, 1 tsp red chili flakes, 1 tsp dried thyme, 1 tsp dried oregano, 4 bay leaves, and 1 tsp hot sauce. Bring the mixture to a simmer.
  6. Simmer the Beef: Return the browned beef pieces to the skillet, cover, and let simmer gently for about 1 to 1.5 hours, or until the meat is tender and the gravy has thickened to a rich consistency.
  7. Cook the Grits: In a separate pot, bring 2 cups water and 2 cups milk to a boil. Slowly whisk in 1 cup grits and 1 tsp salt. Reduce heat to low and cook, stirring frequently, until thickened and creamy, about 20-25 minutes.
  8. Finish the Grits: Once cooked, remove the grits from heat and stir in 1.5 cups shredded cheddar cheese until melted and smooth.
  9. Serve: Spoon the cheesy grits onto plates and ladle the grillades with their rich Creole gravy atop. Enjoy this comforting Southern classic warm.

Notes

  • Be sure to pound the beef evenly to ensure tender and quick cooking.
  • The roux is essential for thickening the gravy and adding a nutty flavor; do not rush this step.
  • For a spicier dish, increase the amount of red chili flakes and hot sauce to taste.
  • If you prefer creamier grits, substitute part of the water with more milk or add a splash of cream.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.

Find it online: https://justsosavory.com/grillades-n-grits-recipe/