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.

Course Brunch, Main Courses

Cuisine American, Cajun and Creole, Creole

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings servings

Calories 560kcal

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.

Notes

A standard serving size for grillades and grits is about 1½ cups total per serving, made up of ¾ cup grillades (beef and gravy) and ¾ cup cooked grits.

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.

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