Grillades and grits pronounced (/ɡree-yahds/) is a popular southern New Orleans brunch/lunch. The meat, usually beef, (pork or veal is also used) is slow cooked in a rich and flavorful beef gravy made up of diced tomatoes, onions, red wine, beef broth, peppers, celery etc, served over cheesy Parmesan grits. Grits and grillades are perfect for Christmas brunch! So delicious!
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I hope you had a pleasant, great food filled Thanksgiving! I can’t believe it’s almost December already. The weather is getting colder and colder and you know cold weather calls for delicious comfort food! I’m a big fan of comfort food, especially in the winter. What’s not to love about comfort food? It’s fulfilling, warms the heart and nostalgic.Grits and grillades bring back so many memories.
Grits and grillades may sound fancy, but they are actually very easy to make. I’m all about easy recipes. There are several ingredients but this savory grits recipe comes together pretty fast. Once you’re finish chopping your vegetables, everything else is effortless.
If you don’t want to cut up fresh tomatoes, you can speed up things by using canned tomatoes. You can also save time by using jarred minced garlic. I keep jarred minced garlic handy when I don’t have fresh garlic, or I’ll grab it when I’m in a rush.
The only other fresh ingredients you will need to make these grits and grillades are celery, peppers and onion. I think those are pretty quick and easy to dice up. Almost forgot, if you don’t have all of the fresh ingredients, feel free to use dry seasonings instead. For instance, if you don’t have fresh onions you can use onion powder, celery seasoning etc. Got it? Okay great!
To make the grits tips:
To make the grits, feel free to use quick 5 minute cooking grits or stone ground grits. If you can’t find them in the store, it’s okay to use the quick cooking grits, or you could order them online. If want to order them online, or maybe you are on a special diet, Amazon carries gluten and non gluten free stone ground grits.
Follow the directions on the package. The package ingredients always say to use water but I suggest using milk. Also, add about 2-3 tablespoons of unsalted butter then a bit of salt and pepper for taste. This recipe can serve about 3-4 people so make sure you make enough grits for 3-4 people as well.
Parmesan cheese: I used about 1/2 cup of Parmesan cheese in my grits. I can’t really taste the Parmesan cheese if I use less than half a cup, so I always add more. Feel free to add more or less for taste. Once the meat is done cooking add the grits to each bowl and then add the beef and then the gravy. Top with thinly sliced green onions (optional) or parsley (optional) and shaved Parmesan cheese.
I’ve made these grits and grillade two different ways. I love to use chuck short ribs. They just seem to have so much more flavor and so tender. I don’t mind slow cooking them longer than beef rounds. I think I see a New Orleans trip in the near future. I seriously want to go just for the food. I hope you enjoy this recipe!
Grillades and grits prounouced (/ɡree-yahds/) is a very popular southern New Orleans brunch/lunch usually served over grits. The meat, usually beef, (pork or veal is also used) is slow cooked in a rich and flavorful beef gravy made up of diced tomatoes, onions, red wine, beef broth, peppers, celery etc and served over cheesy Parmesan grits. Grits and grillades is perfect for Christmas brunch! So delicious!
- 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
- 1/2 cup flour
- 1/2 heaping 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
- 2-3 thinly sliced green onions for garnishment (optional)
- Parsley for garnishment (optional)
- make enough buttered grits for 4 people See package cooking instructions
- 1/2 cup Parmesan cheese (add more for taste) Use additional parmean for garnishment
- salt and pepper for taste
- 3 cups beef broth add more if needed
If using beef round, cut the meat into 3-inch squares. Season with salt and pepper then dredge in 1/4 cup flour and shake off excess. Heat 2 tbsp of vegetable oil in large skillet over medium high heat. Brown the meat on each sides for about 2 minutes. Transfer to a plate and set to the side. See notes or below if you would like to make this using short ribs (my fav).
Add the celery, sweet peppers and onions and cook until softened about 3 minutes. Add the garlic cook until fragrant. Remove the vegetables with a slotted spoon and set them to the side.
To make the roux: Add 3 tablespoons of oil in the same skillet over medium heat If you already have about 3 tablespoons of oil in the pan (from cooking the veggies and meats) then no need to add more. Add 1/4 cup of flour stirring constantly until it’s a rich dark brown. Add the rest of the ingredients (except the grits). Sir and bring to a boil then simmer until the mixture thickens, about 15 minutes.
Return the meat to the pan, cover the skillet and cook until tender, about 1 -1 1/2 hours or until falling off the bone and you can easily pull the meat apart with easily with a fork. Serve the grillades and sauce with hot buttered Parmesan grits.
Make sure you are occasionally checking the liquid level. Add more water or broth if the liquids gets too low.
If you are using short ribs (my favorite) no need to cut them and skip the roux steps if you like. I skip the roux steps when I use ribs because the longer cook time results in a thick sauce anyway. Follow the same steps as above but slow cook the short ribs longer, about 2 hours or until falling off the bone and you can easily pull the meat apart with easily with a fork. Season with salt and pepper for taste.
Make sure you are occasionally checking the short ribs liquid level. Add more water or broth if the liquids gets too low.
Add Parmesan cheese to your grits. Season with salt and pepper. Mix well and serve the beef and sauce over the grits. Top with green onions and more shaved Parmesan cheese if you like.
For the short ribs: (my favorite) no need to cut them and skip the roux steps if you like. I skip the roux steps when I use ribs because the longer cook time results in a thick sauce anyway. Follow the same steps as above but slow cook the short ribs longer, about 2 hours or until falling off the bone and you can easily pull the meat apart with easily with a fork. Make sure you are occasionally checking the short ribs liquid level. Add more water or broth if the liquids gets too low.
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