New Orleans Grillades and Grits Recipe

New Orleans Grillades and Grits Recipe

Well, shut my mouth! Is that New Orleans Grillades and Grits? Darn tootin’ it is! Now ain’t that the berries!

Doesn’t this look tasty?  You wouldn’t normally think of this as a breakfast food though, would you?  Grillades (pronounced GREE-ahds) and Grits is a Southern dish that originated in New Orleans and is traditionally served for breakfast or brunch.  It is served at home, at weddings and parties, and even at classy debutante balls.  Grillades are little steak medallions.  Grits are something we’re already familiar with here at The Daring Gourmet…do you recall some of my previous posts on polenta?  Polenta is the Italian name for what the Southerners call Grits.  Not quite as fancy sounding, but pretty much the same thing.  And every bit as good.

Ingredients

  • For the Grillades
  • 2 lbs round steak, pounded to ¼ inch thickness and cut into 2 inch squares
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon Creole Seasoning
  • 2 tablespoons extra virgin olive oil
  • 2 medium yellow onions, diced
  • 2 cloves garlic, minced
  • 1 large red bell pepper (about 1 cup), diced
  • ½ cup celery, diced
  • 2 cups tomatoes, diced or 1 (14 oz) can diced tomatoes, drained
  • ⅓ cup all-purpose flour
  • 5 tablespoons unsalted butter or 5 tablespoons extra virgin olive oil
  • 3 cups beef broth
  • 1 tablespoon red wine vinegar
  • 3 bay leaves
  • 1 tablespoon Creole seasoning (see below)
  • 2 tablespoons fresh parsley, chopped
  • For the Grits
  • 1 cup stone-ground old-fashioned grits
  • 5 cups milk
  • 1 teaspoon salt
Read the whole recipe on The Daring Gourmet