Grillades and Grits
If you’ve never had grillades and grits, think slow-simmered, fork-tender beef in a rich Creole gravy, spooned over hot, buttery Parmesan grits. It’s old-school Louisiana comfort food. The kind that sticks with you.
Grillades and grits is one of those Louisiana dishes that doesn’t try to impress you. It just shows up, does its job, and ruins you for lesser comfort food.
It’s slow-simmered beef in a Creole-style gravy, spooned over buttery stone-ground grits. That’s it. No gimmicks. No shortcuts.
If you’ve never made it before, don’t worry. I’ll walk you through what matters and what doesn’t, and the full recipe is right below.
What Are Grillades and Grits?
Grillades are a Creole dish, not Cajun. Traditionally made with thinly sliced meat that’s dredged, browned, then simmered in a tomato-based gravy with onions, celery, peppers, and seasoning.
They’re almost always served over grits because grits balance the richness and soak up every drop of that sauce. Rice just doesn’t hit the same.
What Kind of Meat Is Best for Grillades?
Back in the day, veal was common. These days, most home cooks use beef, and honestly, it works better.
Here’s how I look at it:
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Beef round steak
Leaner, more traditional, cooks faster. Needs careful cooking so it doesn’t dry out. -
Beef short ribs (my favorite)
Richer, more forgiving, and basically impossible to mess up. The longer cook time gives you a naturally thicker sauce.
Both are solid. Short ribs just give you more margin for error.
Why Browning the Meat Matters (Don’t Skip This)
This dish lives and dies by flavor layering.
Browning the meat first creates depth you can’t fake later. That caramelized crust becomes part of the gravy, and without it, the sauce tastes flat no matter how much seasoning you add.
Same goes for the vegetables. Let them soften and pick up color before moving on.
Roux or No Roux? Here’s the Truth
If you’re using round steak, a roux helps thicken the sauce and gives it that classic texture.
If you’re using short ribs, you can skip the roux if you want. The longer simmer and bone-in meat release enough collagen to naturally thicken the gravy.
Both methods are valid. I’ve done it both ways. The key is not rushing the cook time.
How Long Do Grillades Take to Cook?
This isn’t a 30-minute situation.
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Round steak: about 1 to 1½ hours
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Short ribs: closer to 2 hours
You’re done when the meat pulls apart easily with a fork. If it’s fighting you, it needs more time.
Why Grillades Are Served with Grits (Not Rice)
Grits do something rice can’t. They mellow the acidity from the tomatoes and hold onto the sauce without getting soggy.
I always use stone-ground grits, cooked low and slow with butter and a little Parmesan. Creamy, not runny. Thick enough to support the gravy.
I’ve included a simple buttered grits recipe in the recipe card below.
Make-Ahead and Storage Tips
This is one of those dishes that actually improves overnight.
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Make the grillades a day ahead and reheat gently
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Store leftovers in the fridge up to 4 days
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Freeze the beef and sauce, not the grits
When reheating, add a splash of broth to loosen the sauce.
Final Thoughts
Grillades and grits isn’t flashy food. It’s honest food.
Take your time with it. Let it simmer. Taste as you go. And don’t stress about making it perfect. This is the kind of dish that forgives you as long as you don’t rush it.
The full recipe with measurements and step-by-step instructions is below.
Grillades and Grits Two Ways
Ingredients
- 2 lbs beef chuck short ribs (bone on) or beef round steak pound beef round steaks thin then cut into 2.5 inch square pieces
- vegetable oil as needed (about 5–6 tablespoons total)
- 1/2 cup flour
- 1/2 cup red onion diced
- 1/2 cup diced celery
- 1/2 cup mini sweet peppers
- 2 tsp minced garlic
- 1 tbsp Cajun seasoning
- 1 tsp Oregano
- 1 tsp onion powder
- salt and pepper for taste
- 3 cups beef broth
- 2-3 thinly sliced green onions for garnishment (optional)
- Parsley for garnishment (optional)
Parmesan Grits
- 1 cup stoned ground grits
- 3 cups water
- 1 cup milk
- 2 tbsp unsalted butter add more if needed
- 1/2 cup parmesan cheese plus more for serving (optional)
- salt and pepper for taste
1 cup stone-ground grits3 cups water1 cup whole milk1 teaspoon salt2 tablespoons butterBlack pepper, to taste½ cup Parmesan cheese, plus more for serving
Instructions
- If using beef round, pound thin and cut into pieces. Season with salt and pepper. Dredge in ¼ cup flour, shaking off excess.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Brown meat on each side about 2 minutes per side. Transfer to a plate.
- Add onions, celery, and peppers to the skillet. Cook 3 minutes until softened. Add garlic and cook until fragrant. Remove vegetables and set aside.
To make the roux
- add oil as needed to equal about 3 tablespoons fat in the pan. Add remaining ¼ cup flour. Stir constantly until a deep brown roux forms.
- Add Cajun seasoning, oregano, onion powder, beef broth, and red wine. Stir and bring to a boil. Reduce heat and simmer 15 minutes until thickened.
- Return vegetables and meat to the skillet. Cover and cook 1–1½ hours, or until meat is tender and easily pulls apart.reen onions and more shaved Parmesan cheese if you like.
- Serve hot over buttered Parmesan grits. Garnish if desired.
How to make Parmesan Grits
- Bring water, milk, and salt to a boil.
- Slowly whisk in grits.
- Reduce heat to low and simmer 20–25 minutes, stirring occasionally.
- Stir in butter, black pepper, and Parmesan cheese. Taste and adjust seasoning.
Notes
Important Tips for Making Grillades and Grits
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Don’t rush the browning.
If the meat isn’t deeply browned, the gravy will taste flat. Take the extra few minutes. Color equals flavor here. -
Keep the heat moderate.
High heat toughens the meat and scorches the roux. Grillades should simmer gently, not boil aggressively. -
Stir the roux constantly.
Even a few seconds of neglect can burn it. If it smells acrid or turns black, toss it and start over. -
Thin meat cooks better.
If using beef round, pounding it thin makes a huge difference in tenderness. Thick pieces stay chewy. -
Check tenderness, not the clock.
Grillades are done when the meat pulls apart easily with a fork. If it’s still firm, it needs more time. -
Watch the liquid level.
The sauce should stay loose enough to simmer. Add broth as needed so it doesn’t reduce too fast before the meat is tender. -
Season after reduction.
The sauce concentrates as it cooks. Always adjust salt and pepper at the end, not the beginning. -
Stone-ground grits need patience.
If they taste gritty, they aren’t finished. Keep cooking and stirring until creamy. -
Make the grits last.
Grillades reheat beautifully. Grits don’t. Cook the grits right before serving for best texture. -
Short ribs are more forgiving.
If this is your first time making grillades, short ribs give you the best chance of success.
Shop this recipe on Amazon.
I don’t eat meat, but great pictures and I’m sure it was lovely.