Dish📝 About This Recipe
A cornerstone of the classic New Orleans 'reveillon' brunch, Grillades and Grits features tender medallions of veal or beef slow-simmered in a rich, dark Creole gravy. This dish captures the soul of Louisiana, blending the deep, nutty flavors of a traditional roux with the brightness of the 'Holy Trinity' of vegetables. Served over a bed of creamy, buttery grits, it is a sophisticated comfort food that tastes like a celebration of French and African culinary heritage.
🥗 Ingredients
The Meat
- 2 pounds Veal round or Beef top round (cut into 1/2-inch thick medallions and pounded thin)
- 1/2 cup All-purpose flour (for dredging)
- 2 tablespoons Creole seasoning (divided use)
- 1/4 cup Vegetable oil (for searing)
The Creole Gravy
- 1 large Yellow onion (finely diced)
- 1 medium Green bell pepper (finely diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
- 3 cups Beef stock (low sodium)
- 1 cup Crushed tomatoes (canned)
- 1 tablespoon Worcestershire sauce
- 2 Bay leaves (dried)
- 1 teaspoon Fresh thyme (chopped)
The Creamy Grits
- 1 cup Stone-ground white grits (not instant)
- 2 cups Water
- 2 cups Whole milk
- 4 tablespoons Unsalted butter
- 1 cup Smoked Gouda or Sharp Cheddar (shredded)
👨🍳 Instructions
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1
Prepare the meat: Place the meat medallions between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick. Season both sides generously with 1 tablespoon of Creole seasoning.
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2
Dredge the meat: Place the flour in a shallow bowl. Lightly coat each piece of meat in flour, shaking off any excess. Reserve the leftover flour for the gravy later.
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3
Sear the grillades: In a large heavy-bottomed dutch oven or deep skillet, heat the vegetable oil over medium-high heat. Sear the meat in batches until browned on both sides (about 3 minutes per side). Remove and set aside on a plate.
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4
Make the roux: In the same pot with the remaining oil and meat drippings, whisk in 2 tablespoons of the reserved dredging flour. Stir constantly over medium heat for 5-8 minutes until the roux reaches a 'peanut butter' color.
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5
Sauté the Trinity: Add the onion, bell pepper, and celery to the roux. Cook for about 5 minutes until softened, scraping the bottom of the pot to release the browned meat bits.
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6
Add aromatics: Stir in the minced garlic and cook for 1 minute until fragrant. Add the crushed tomatoes and cook for another 2 minutes.
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7
Simmer the sauce: Gradually whisk in the beef stock and Worcestershire sauce. Add the bay leaves, thyme, and the remaining Creole seasoning. Bring to a boil, then reduce heat to low.
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8
Braise: Return the meat and any accumulated juices to the pot. Cover and simmer gently for 1 hour to 1 hour 15 minutes, or until the meat is fork-tender and the gravy has thickened.
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9
Cook the grits: While the meat is simmering, bring the water, milk, and a pinch of salt to a boil in a medium saucepan. Slowly whisk in the grits. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally to prevent sticking.
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10
Finish the grits: Once the grits are creamy and tender, stir in the butter and shredded cheese until fully melted and incorporated. Keep warm.
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11
Final check: Remove the bay leaves from the grillades. Taste the gravy and adjust seasoning with salt, pepper, or a dash of hot sauce if desired.
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12
Plating: Spoon a generous portion of cheesy grits into a shallow bowl. Top with 2-3 pieces of meat and ladle a hearty amount of the Creole gravy over the top. Garnish with fresh parsley or sliced green onions.
💡 Chef's Tips
For the most authentic flavor, use a cast-iron dutch oven to develop a deep sear and consistent heat. If the gravy gets too thick during the long simmer, simply splash in a little more beef stock or water to reach your desired consistency. Stone-ground grits take longer to cook than quick grits but offer a far superior texture and corn flavor; don't rush them! Always pound your meat thin—this ensures the tough fibers break down quickly during the braising process. If you can't find veal, beef top round or even pork loin medallions work beautifully as substitutes.
🍽️ Serving Suggestions
Pair with a classic New Orleans Brandy Milk Punch or a spicy Bloody Mary for the ultimate brunch. Serve with a side of buttery, toasted French bread to soak up every drop of the rich gravy. A simple side of garlicky sautéed spinach or collard greens adds a nice touch of bitterness to balance the rich sauce. Offer a bottle of Crystal or Tabasco hot sauce at the table for those who want an extra kick of acidity and heat.