The next best thing to being in New Orleans is cooking your favorite creole cuisine at home. Grillades and Grits is New Orleans quintessential choice for breakfast or brunch. Grillades and Grits, pronounced “gree-yahds”, are medallions of various meats, usually veal or pork. They are slow-cooked in a tomato gravy, the “trinity”(onions, celery and green pepper) plus plenty of garlic. Smooth, rich, cheesy grits and fluffy biscuits are the perfect sides.
Grillades and Grits:
- Cut the meat into medallions.
- Pound flat.
- Season with salt, black pepper and cayenne pepper.
- Dredge with flour.
- In a heavy-bottom skillet, brown the medallions. Set aside.
- Sauté the “trinity”, onions, bell pepper, and celery, add 1 tablespoon minced garlic.
- Add homemade beef stock.
- Add the browned medallions and bay leaves.
- Simmer for 1 hour.
- Cook the cheese grits.
- Remove the bay leaves.
- Serve with cheese grits and crusty French bread.
Grillades and Grits are a popular dish at Mr. B’s in the French Quarter.
The next best thing to being in New Orleans . . . make some Grillades and Grits for supper tonight!
Grillades and Grits
A classic brunch dish in the French Quarter in New Orleans. Enriched with creole flavors this is comfort food at its best!
- 2 pounds veal round steak, about 1/2" thick
- 1 T. salt
- 1 t. cayenne pepper
- 1/2 t. black pepper
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 2 cups onions, chopped
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 1/4 cup vegetable oil
- 1 1/2 cups peeled, seeded and chopped tomatoes
- 1 T. minced garlic
- 2 cups beef broth
- 1/2 cup dry red wine
- 2 bay leaves
- 1/2 t. thyme
- 1/2 t. dried oregano
- 1/2 t. dried basil
- 1 bunch green onions, green part only, chopped
- 3 T. fresh parsley, finely chopped
Baked cheese grits
Combine the salt, cayenne pepper, and black pepper. Set aside.
Cut the meat into 2" squares. With a mallet, pound each piece of meat until slightly flattened.
Sprinkle with seasoning mix and dredge in the flour. Shake off excess flour. Turn pieces of meat over and repeat the process.
In a large cast-iron pot or enameled cast-iron, heat the oil over medium heat. Add the meat several pieces at a time and brown evenly on both sides, being careful not to overcrowd. Remove and place on a paper towel-lined plate. When all of the meat is browned, set aside.
Remove any burnt drippings from the pan, add the oil. When hot, add the onions, bell pepper and celery, cook, stirring occasionally, in oil until vegetables are wilted, 6 to 8 minutes. Add the tomatoes and garlic. Cook, stirring often, for 4 to 6 minutes.
Return the browned meat to the large heavy pot, add the beef broth, sautéd vegetables, wine, bay leaves, thyme, oregano, and basil.
Reduce heat to a medium, simmer partially covered for 1 to 1 1/2 hours. Stir occasionally.
Meanwhile, cook the cheese grits.
When ready to serve, remove the bay leaves, add the green onions and parsley.
Taste. Add seasonings if necessary.
Serve with cheese grits and biscuits.