📝 About This Recipe
A cornerstone of the classic Creole ‘Big Breakfast,’ Grillades and Grits features tender medallions of veal or beef slow-simmered in a rich, mahogany gravy infused with the holy trinity of Cajun aromatics. This dish is a soul-warming masterpiece that balances the savory, peppery depths of the sauce with the creamy, buttery comfort of stone-ground grits. It is more than just a meal; it is a time-honored New Orleans tradition that transforms a simple brunch into a decadent celebration of Southern hospitality.
🥗 Ingredients
The Meat and Dredge
- 2 pounds Beef Top Round or Veal Scallopini (cut into 2-inch medallions and pounded 1/4 inch thick)
- 1/2 cup All-purpose flour (for dredging)
- 2 tablespoons Creole seasoning (divided use)
- 3 tablespoons Vegetable oil (for searing)
The Holy Trinity and Aromatics
- 1 large Yellow onion (finely diced)
- 1 medium Green bell pepper (diced)
- 2 pieces Celery stalks (finely diced)
- 4 pieces Garlic cloves (minced)
- 3 cups Beef stock (unsalted or low-sodium)
- 1 cup Crushed tomatoes (canned)
- 1 tablespoon Worcestershire sauce
- 2 sprigs Fresh thyme (leaves removed)
- 2 pieces Bay leaves (dried)
Creamy Smoked Gouda Grits
- 1 cup Stone-ground white grits (not instant or quick-cooking)
- 2 cups Whole milk
- 2 cups Water
- 4 tablespoons Unsalted butter
- 1 cup Smoked Gouda cheese (shredded)
👨🍳 Instructions
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1
Prepare the meat by seasoning the pounded medallions generously with 1 tablespoon of Creole seasoning. In a shallow bowl, mix the flour with another teaspoon of seasoning.
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2
Dredge each piece of meat in the flour mixture, shaking off any excess. Set aside on a wire rack for 5 minutes to allow the coating to set.
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3
Heat the vegetable oil in a large, heavy-bottomed Dutch oven over medium-high heat. Sear the meat in batches until deeply browned on both sides, about 3 minutes per side. Remove meat and set aside.
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4
In the same pot, add the onion, bell pepper, and celery (the 'Holy Trinity'). Sauté for 8-10 minutes, scraping the browned bits (fond) from the bottom of the pan until the vegetables are soft and slightly caramelized.
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5
Add the minced garlic and cook for 1 minute until fragrant. Sprinkle in any remaining dredging flour (about 1-2 tablespoons) and stir constantly for 2 minutes to create a light roux.
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6
Slowly whisk in the beef stock, followed by the crushed tomatoes, Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a gentle boil.
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7
Return the browned meat and any accumulated juices to the pot. Reduce heat to low, cover tightly, and simmer for 1 hour to 1 hour 15 minutes, or until the meat is fork-tender and the gravy has thickened.
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8
While the meat simmers, prepare the grits. In a medium heavy-bottomed saucepan, bring the milk and water to a gentle boil over medium heat.
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9
Slowly whisk in the grits and a pinch of salt. Reduce heat to the lowest setting, cover, and cook for 45-60 minutes, whisking every 10 minutes to ensure they don't stick.
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10
Once the grits are creamy and tender, whisk in the butter and shredded smoked Gouda until completely melted and incorporated.
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11
Taste the grillades and adjust seasoning with salt, pepper, or more Creole seasoning if needed. Remove the bay leaves.
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12
To serve, spoon a generous portion of cheesy grits into a shallow bowl and top with several meat medallions and a heavy ladle of the rich gravy.
💡 Chef's Tips
Always use stone-ground grits for the best texture; instant grits lack the nutty depth required for this dish. If the gravy becomes too thick while simmering, add a splash of beef stock or water to reach your desired consistency. For the most tender results, use a meat mallet to pound the beef to an even thickness before dredging. Don't rush the onions; the deep flavor of the gravy comes from the caramelization of the vegetables and the browned bits of meat. If you prefer a spicier dish, add a few dashes of Tabasco or a pinch of cayenne pepper to the gravy.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread to soak up every drop of the gravy. A classic Brandy Milk Punch or a spicy Bloody Mary makes the perfect beverage pairing. Add a bright, vinegary crunch with a side of pickled okra or a simple green salad. Garnish with freshly chopped parsley and sliced green onions for a pop of color and freshness.