Grillades and grits is a classic Southern American dish that consists of tender beef or veal medallions, simmered in a rich tomato-based gravy and served over a bed of creamy grits. The beef or veal medallions are usually pounded thin, seasoned with salt, pepper, and other spices, then seared in a skillet until browned.
The tomato-based gravy is made by sautéing onions, bell peppers, and celery, and then adding tomatoes, broth, and spices. The seared meat is then added to the gravy and simmered until it is tender and flavorful.
Grits are a dish made from coarsely ground cornmeal that is boiled with water or milk until it thickens and becomes creamy in texture. The grits are often flavored with butter, cheese, and/or salt, and then served as a base for the grillades.
Grillades and grits is a hearty and comforting dish that is popular in Southern American cuisine, especially in Louisiana. It is often served for breakfast or brunch, but can also be enjoyed as a main course for lunch or dinner. It is a flavorful and satisfying dish that is perfect for cold weather.
PREPARATION TIME: 1 hour
- 1 lb. of round steak or veal cutlets, pounded thin
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 1/4 cup vegetable oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves of garlic, minced
- 1 cup beef broth
- 1/2 cup diced tomatoes
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1 cup grits
- 2 cups of water
- 1/4 teaspoon salt
- 1/4 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- Season the steak with salt and pepper and coat it in the flour.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the steak and cook for 2-3 minutes per side, or until browned.
- Remove the steak from the skillet and set aside.
- In the same skillet, add the onion, bell pepper, and garlic. Cook for 5 minutes or until the vegetables are softened.
- Add the beef broth, tomatoes, thyme, and cayenne pepper. Bring the mixture to a boil and reduce the heat to low.
- Add the steak back to the skillet and cover. Simmer for 30 minutes or until the steak is tender.
- While the grillades are cooking, make the grits. In a medium saucepan, bring 2 cups of water and 1/4 teaspoon of salt to a boil.
- Slowly stir in the grits and return to a boil. Reduce the heat and cook for 5-7 minutes or until the grits are thickened.
- Stir in heavy cream and Parmesan cheese
- Serve the grillades on top of the grits.
- Serve with a side of green beans or collard greens.
- Add some hot sauce or Tabasco sauce for some extra flavor.
- Add some additional grated cheese on top of the grits.