Grillades and Grits
Grillades and grits delivers rich, flavorful beef over creamy grits—perfect for family meals, a hearty breakfast, lazy afternoons, or a special Mardi Gras feast.
If there’s one dish that perfectly captures the soul of Southern comfort food, it’s grillades and grits. Pronounced “gree-yahds,” it’s a traditional Louisiana brunch recipe made with beef or pork that is slowly simmered in a rich gravy and typically served over grits or rice. It’s the kind of meal that begs for a lazy Sunday and a piece of crusty bread on the side.
This version keeps things simple, using classic ingredients and a stovetop method that lets the flavors develop while it cooks low and slow. While the name may sound fancy, this dish is humble at heart, turning an economical cut of beef into something deeply satisfying.
Recipe at a glance
- True Southern comfort food with deep, savory flavor
- A budget-friendly cut of beef is transformed into something special
- Perfect for make-ahead meals, as the flavor improves over time
- Creamy grits that balance the richness of the beef
- Ideal for family dinners, holidays, or casual entertaining
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Ingredients you will need
This is the kind of recipe that feels like home—unpretentious, filling, and deeply satisfying. To make New Orleans grillades and grits, you will need:
See the recipe card for full information on ingredients and quantities.
- Beef Round Steak – An economical cut that becomes incredibly tender when simmered low and slow. It soaks up the flavors of the gravy beautifully.
- The Holy Trinity (Onion, Celery, Bell Pepper) – This classic Southern base builds the foundation of flavor and aroma for the dish.
- Flour – Used to lightly thicken the gravy and give it that signature, silky texture.
- Diced Tomatoes & Broth – Adds body, acidity, and depth to the sauce without overpowering the beef. You can also use about 2–3 medium fresh tomatoes, just peel and dice them first.
- Red Wine (Optional) – Enhances richness and complexity. If you prefer, extra broth works just fine.
- Stone Ground Grits or Regular Corn Grits – Creamy, comforting, and the perfect partner for the savory beef and gravy.
Substitutions and variations
- No wine? Use extra chicken stock or beef broth instead.
- Spicy kick: Add a pinch of cayenne or a splash of hot sauce to the gravy.
- Pork grillades: Pork shoulder or pork steak can be used in place of beef.
How to make grillades
Step 1: Heat the oil in a large stockpot over medium-high heat. Cut the beef into 2-inch pieces and season with salt and pepper. Brown the beef in batches for 1–2 minutes per side, then remove with a slotted spoon and set aside.
Step 2: Add the onions, celery, green bell peppers, and green onions to the pot. Stir and sauté until softened and tender, about 8–10 minutes.
Step 3: Stir in the minced garlic. Cook for 1 more minute, stirring frequently, until fragrant.
Step 4: Sprinkle the flour over the vegetables and stir to coat evenly. Scrape up any browned bits from the bottom of the pan. Cook for about 1 minute to eliminate the raw flour taste.
Step 5: Add the diced tomatoes with their juices and the beef stock. Stir well to combine.
Step 6: Return the beef to the pot. Add the bay leaves, mushrooms, and red wine (or additional broth if not using wine). Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally, until the beef is fork tender. Season with salt and black pepper to taste.
How to make the grits
Step 1: In a large saucepan, combine the broth and water. Season with salt and pepper and bring to a low boil over medium-high heat.
Step 2: Slowly stir in the grits. Reduce the heat to medium-low, cover, and simmer for 30–45 minutes, stirring often, until the grits are tender and the liquid is absorbed.
Step 3: Remove the saucepan from the heat and stir in the butter and cream. Season with additional salt and pepper, if desired. Spoon the creamy grits into bowls and top generously with the grillades and luscious gravy. Serve hot.
Tips for Success
- Brown the beef in batches to avoid overcrowding the pot—this builds flavor.
- Stir the grits often to prevent sticking or scorching.
- If the gravy thickens too much while simmering, add a splash of broth or water.
- Taste and season at the end—slow cooking concentrates flavors.
Serving suggestions
Serve the grillades ladled generously over a bed of hot grits. A side of buttered cornbread, buttermilk biscuits, green beans with ham and potatoes, or even collard greens makes this meal feel extra special. For brunch, add a fried egg on top—trust me on this one.
Storage, freezing, and reheating instructions
Storage: Refrigerate grillades and grits separately in airtight containers for up to 3–4 days.
Freezing: Let the grillades cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator. Grits are best made fresh—the texture can change when frozen.
Reheating: Warm grillades gently over medium heat on the stovetop or in the microwave, adding a splash of broth if needed. Reheat grits over low heat in a saucepan on the stove with a little water, milk, or broth to loosen them back up.
Grillades and grits FAQ’s
Eye of round steak is the popular choice because it’s lean and affordable. Chuck roast or top round can also be used.
The beef is ready when it can be easily cut with a fork. If it’s still tough after an hour, continue simmering and check every 10–15 minutes.
You can, but the texture won’t be as creamy or traditional. If using quick grits, reduce the cooking time and liquid according to the package instructions.
You can use white grits instead of yellow grits for this recipe. They cook the same way and will give you a slightly different flavor and a paler color, but the texture and creaminess will be just as good.
Yes. Grillades adapt very well to the slow cooker. Brown the beef first, then sauté the vegetables and flour on the stovetop to build flavor. Transfer everything to the slow cooker with the tomatoes, broth, mushrooms, bay leaves, and wine (or extra broth). Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender. Grits are best prepared separately on the stovetop just before serving.
Yes. Use the SAUTÉ function to brown the beef and cook the vegetables. Add the flour, tomatoes, broth, mushrooms, bay leaves, and wine, then return the beef to the pot. Secure the lid and cook on MANUAL/PRESSURE COOK for 40 minutes, allowing a natural pressure release.
Grits can be cooked separately on the stovetop or prepared at the same time using the pot-in-pot method. The pot-in-pot method allows you to cook two foods simultaneously in an Instant Pot. Place the food that requires a longer cooking time (like meat) in the bottom of the pot. Set a 3-inch-tall trivet over it, then place an oven-safe bowl containing the food that cooks more quickly on top.
Once cooked, the contents are hot. You’ll need a way to lift your bowl and trivet out of the Instant Pot without burning your hands or spilling the food. I created a sling from a long piece of aluminum foil folded several times and threaded it under the trivet.
Place 1 cup of corn grits in an oven-safe bowl with 1 cup chicken stock, 2 cups water, 2 tablespoons butter, and salt and pepper. Stir, fold the foil sling ends down, and close the Instant Pot lid. Cook on MANUAL for 40 minutes, then allow a 15-minute natural pressure release. Carefully remove the bowl and stir in 1 cup of warm heavy cream or milk.
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Grillades and Grits
Ingredients
For the grillades:
- ¼ cup vegetable oil
- 2 pounds beef round steak, cut into 2-inch pieces cut into 2-inch pieces
- 1 cup of chopped onions
- 1 celery rib sliced
- 1 diced green bell pepper diced
- ½ cup chopped green onions
- 3 garlic cloves minced
- 2 bay leaves
- 1 tablespoon all-purpose flour
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef or chicken broth
- 4 ounces sliced white button mushrooms
- ½ cup dry red wine
For the grits:
- 1 cup chicken stock
- 2 cups water
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 cup corn grits
- 2 tablespoons butter
- 1 cup heavy cream or whole milk
Instructions
- Heat the vegetable oil in a large stockpot over medium-high heat. While the oil is heating, season the eye of round steak with salt and pepper. Once the oil is hot, add the beef in batches and brown for about 1–2 minutes per batch. Remove the beef from the pot and set aside.
- Reduce the heat to medium. Add the onions, celery, green bell pepper, and green onions to the pot. Stir and sauté until the vegetables are tender, about 8–10 minutes.
- Add the minced garlic and continue to sauté for 1 more minute, stirring frequently.
- Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute to eliminate the raw flour taste.
- Add the diced tomatoes with their juices and the beef broth, stirring to combine.
- Return the beef to the pot along with the bay leaves, mushrooms, and red wine. (If you prefer not to use wine, substitute additional chicken broth.) Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 ½ – 2 hours, stirring occasionally. Season with salt and pepper to taste.
For the grits:
- Combine the chicken stock and water in a large saucepan and season with salt and pepper. Bring the mixture to a gentle boil over medium-high heat.
- Gradually stir in the grits. Reduce the heat to medium-low, cover, and simmer—stirring often—until the liquid is absorbed and the grits are tender, about 30–45 minutes.
- Remove the pan from the heat and stir in the butter and heavy cream. Season with additional salt and pepper, if desired.
Video
Notes
- Brown the beef in batches to avoid overcrowding the pot, which helps develop better flavor.
- Low and slow simmering is key—rushing the cook time can result in tough beef.
- Stir occasionally while simmering to prevent sticking and ensure even cooking.
- Taste and adjust seasoning at the end, as the gravy will concentrate as it cooks.
- Stone-ground or regular grits work best; cooking times may vary by brand.
- Grits thicken as they cool, so add a splash of milk, cream, or broth when reheating if needed.
- Grillades can be made a day ahead—the flavor improves after resting overnight.
This grillades and grits recipe is pure Southern comfort—rich, hearty, and deeply satisfying. It turns a simple cut of beef into something special and proves that a little patience on the stovetop pays off in big flavor.