Name: Grillades ‘n’ Grits
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Creole
Ingredients: 2 lbs beef or pork medallions (round steak or pork shoulder); 1/2 cup all-purpose flour; Salt and black pepper, to taste; 3 tbsp vegetable oil or bacon fat; 1 large onion, finely chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 can (28 oz) crushed tomatoes; 2 cups beef broth; 2 tbsp Worcestershire sauce; 2 bay leaves; 1 tsp fresh thyme (or 1/2 tsp dried); Hot sauce, to taste (optional); 1 cup stone-ground grits; 3 cups water; 1 cup milk or cream; 2 tbsp butter; 1 cup shredded cheese (optional)

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Why You’ll Love This Recipe

This recipe blends bold, savory flavors with the smooth texture of grits to create a dish that feels like a warm hug. Whether you’re looking to impress guests with a Southern-style brunch or want a cozy weekend breakfast, Grillades ‘n’ Grits offers a unique and filling option. The slow-cooked meat becomes melt-in-your-mouth tender, and the tomato gravy is deeply flavorful with just the right balance of spices. Paired with creamy grits, it’s a complete and comforting dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beef or pork medallions (round steak or pork shoulder are commonly used)
All-purpose flour
Salt and black pepper
Vegetable oil or bacon fat
Onion, finely chopped
Green bell pepper, chopped
Celery, chopped
Garlic, minced
Crushed tomatoes
Beef broth
Worcestershire sauce
Bay leaves
Fresh thyme
Hot sauce (optional)
Stone-ground grits
Milk or cream
Butter
Shredded cheese (optional)

Directions

Season the meat medallions with salt and pepper, then lightly dredge them in flour.
In a large skillet or Dutch oven, heat oil over medium-high heat and sear the meat on both sides until browned. Remove and set aside.
In the same pan, sauté onions, bell pepper, and celery until softened. Add garlic and cook briefly.
Stir in crushed tomatoes, beef broth, Worcestershire sauce, bay leaves, thyme, and a dash of hot sauce if using.
Return the meat to the pan, cover, reduce heat, and simmer for 1.5 to 2 hours, or until the meat is fork-tender and the sauce has thickened.
Meanwhile, cook grits according to package instructions using a mixture of water, milk or cream, and butter for extra creaminess. Add cheese if desired.
Serve the grillades over a generous helping of grits, spooning plenty of gravy on top.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 2 hours
Total time: approximately 2 hours 15 minutes

Variations

Protein swaps: Use veal or even chicken thighs instead of beef or pork.
Spicy version: Add diced jalapeños or a generous helping of hot sauce to the gravy.
Cheesy grits: Stir sharp cheddar or smoked gouda into the grits for extra richness.
Vegetarian version: Replace the meat with thick slices of eggplant or mushrooms, and use vegetable broth in the sauce.
Smoky twist: Use smoked paprika in the gravy for a subtle smoky flavor.

Storage/Reheating

Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheat on the stovetop over medium-low heat, adding a splash of broth or water if the gravy has thickened too much.
Grits may thicken when cold—add milk or water and whisk while reheating to restore creaminess.
You can also freeze grillades and gravy separately from the grits for up to 3 months.

FAQs

What cut of meat is best for grillades?

Round steak, pork shoulder, or veal shoulder are traditional choices. The key is a cut that becomes tender with slow cooking.

Can I make this recipe ahead of time?

Yes, grillades can be made a day or two in advance. The flavors improve as they sit. Just reheat and serve over freshly made grits.

Are grillades spicy?

They’re usually mildly seasoned, but you can adjust the spice level by adding hot sauce or cayenne pepper to taste.

Can I use instant grits?

Yes, but stone-ground grits provide a more authentic texture and flavor. Instant grits are a quicker option in a pinch.

What’s the origin of grillades ‘n’ grits?

It’s a classic Creole dish from Louisiana, originally served at brunch in New Orleans, combining French and Southern influences.

Is this dish gluten-free?

It can be made gluten-free by using cornstarch or gluten-free flour for dredging and thickening.

What can I serve with grillades ‘n’ grits?

It’s a complete dish on its own, but a side of sautéed greens or a biscuit works well.

Can I cook this in a slow cooker?

Yes. After searing the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–8 hours.

How do I prevent grits from being lumpy?

Add them slowly to boiling liquid while whisking constantly. Continue stirring during cooking to ensure smooth results.

Can I use canned tomatoes?

Absolutely. Crushed or diced canned tomatoes work well and are commonly used in this dish.

Conclusion

Grillades ‘n’ Grits is a soulful, savory, and satisfying dish that brings the comforting flavors of the South right to your table. Perfect for breakfast, brunch, or even dinner, this hearty meal is easy to make, packed with flavor, and sure to become a favorite in your home. Whether you’re serving it to guests or enjoying a quiet morning, this Creole classic never disappoints.