Grillades and Grits
Thin beef or veal medallions braised in a Creole tomato gravy and served over soft stone-ground grits — the New Orleans brunch plate.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •Heavy skillet
- •Meat mallet
- •Heavy saucepan for grits
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 24
- carbs
- 42
- protein
- 38
- calories
- 560
Instructions
- 1
Season the pounded meat and coat lightly in flour. Brown the meat in batches in the oil, then set aside.
- 2
Cook the onion, bell pepper, and celery in the same skillet for 8 minutes. Scrape up the browned bits from the bottom.
- 3
Add the garlic, thyme, and tomatoes. Cook for 5 minutes.
- 4
Put the meat back in with the stock. Cover and simmer for 1 hour until fork-tender, then rest off the heat.
- 5
Bring the water or milk to a boil and whisk in the grits. Cook on low for 35 minutes until creamy, then stir in butter and salt.
- 6
Spoon the grillades (braised meat and gravy) over the grits and serve hot.
Chef's tips
Pound the meat to a quarter inch and brown it in batches. Crowding the skillet makes the meat turn gray and weakens the gravy.
Storage
The grillades keep 3 days refrigerated and improve overnight; cook the grits fresh.
Reheating
Reheat the grillades gently; loosen grits with hot milk and whisk.
Common mistakes to avoid
- •Using instant grits, which never reach the right texture.
- •Cutting the cooking time short before the meat simmers for the full hour.
- •Skipping the rest off the heat before serving.
Serving suggestions
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