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Grits and grillades prounouced (/ɡree-yahds/) is a 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!
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Grillades and Grits Two Ways

Grillades and grits prounouced (/ɡree-yahds/) is a very popular southern New Orleans brunch/lunch usually served over grits.
Course Breakfast, Brunch, Dinner
Cuisine American, Cajun, Creole, New Orleans, Southern
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 people
Author April Boller Wright

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

  • 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.