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)

Description

Grillades ‘n’ Grits is a classic Louisiana Creole comfort food featuring tender, slow-simmered meat medallions in a rich tomato gravy, served over creamy, buttery grits. Traditionally a breakfast or brunch dish, it’s hearty, savory, and deeply satisfying.

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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Instructions

Season meat with salt and pepper; dredge lightly in flour.
Heat oil in a skillet or Dutch oven over medium-high heat; sear meat until browned on both sides. Remove and set aside.
Sauté onion, bell pepper, and celery in the same pan until softened. Add garlic and cook briefly.
Stir in crushed tomatoes, broth, Worcestershire, bay leaves, thyme, and hot sauce if using. Mix well.
Return meat to pan, cover, and simmer on low 1.5–2 hours until tender and sauce thickens.
Meanwhile, cook grits with water, milk, and butter according to package instructions. Stir in cheese if desired.
Serve grillades over creamy grits with plenty of gravy on top.

Notes

Stone-ground grits provide the best flavor and texture, but instant grits can be substituted for convenience.
The sauce improves as it sits—making this dish ideal for preparing ahead.
Add more broth if the gravy thickens too much during simmering.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Breakfast, Brunch, Main Dish
Method: Simmering
Cuisine: Creole, Southern

Nutrition

Serving Size: 1 portion with grits
Calories: 480
Sugar: 7g
Sodium: 620mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 32g
Cholesterol: 85mg