Grillades and Grits is a classic Southern dish that combines tender beef or pork medallions simmered in a flavorful gravy served over creamy grits. Here’s a description and a simple recipe to make this comforting and delicious dish:
Grillades (pronounced “gree-yahds”) are thinly sliced cuts of beef or pork that are pounded thin, seasoned, and then braised until tender in a rich and savory gravy. They are typically served over a bed of creamy grits, which provide a comforting and hearty base for the flavorful meat and gravy. Grillades and Grits is a beloved dish in Southern cuisine, often enjoyed for breakfast or brunch but also suitable for lunch or dinner.
Recipe: Grillades and Grits
- Ingredients for Grillades:
- – 1 1/2 pounds beef round steak or pork shoulder, thinly sliced
- – Salt and black pepper, to taste
- – 1/2 cup all-purpose flour
- – 3 tablespoons vegetable oil
- – 1 onion, chopped
- – 1 bell pepper, chopped
- – 2 celery stalks, chopped
- – 2 cloves garlic, minced
- – 1 (14.5-ounce) can diced tomatoes
- – 1 cup beef or chicken broth
- – 1 teaspoon Worcestershire sauce
- – 1 teaspoon Creole or Cajun seasoning
- – 1 bay leaf
- – Chopped fresh parsley, for garnish
Ingredients for Grits:
– 1 cup stone-ground grits
– 4 cups water or chicken broth
– Salt and black pepper, to taste
– 2 tablespoons unsalted butter
– 1/2 cup shredded cheddar cheese (optional)
Instructions:
1. Season the thinly sliced beef or pork with salt and black pepper, then dredge in flour, shaking off any excess.
2. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the meat slices on both sides, working in batches if necessary, and then transfer them to a plate.
3. In the same skillet, add the chopped onion, bell pepper, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the diced tomatoes (with their juices), beef or chicken broth, Worcestershire sauce, Creole or Cajun seasoning, and bay leaf. Bring the mixture to a simmer.
5. Return the browned meat slices to the skillet, making sure they are submerged in the gravy. Cover and simmer over low heat for about 1 1/2 to 2 hours, or until the meat is tender and the flavors have melded together, stirring occasionally.
6. While the grillades are simmering, prepare the grits. In a medium saucepan, bring the water or chicken broth to a boil. Gradually whisk in the grits, reduce the heat to low, and simmer, stirring occasionally, for about 20-25 minutes, or until thickened and creamy.
7. Season the grits with salt, black pepper, and butter. If desired, stir in the shredded cheddar cheese until melted and incorporated.
8. To serve, spoon the creamy grits onto plates or shallow bowls, then top with the grillades and gravy. Garnish with chopped fresh parsley and serve hot.
9. Enjoy the comforting and flavorful dish of Grillades and Grits with your favorite Southern-style sides or accompaniments!
This Grillades and Grits recipe captures the essence of Southern comfort food with tender meat, flavorful gravy, and creamy grits. It’s perfect for a cozy breakfast, brunch, or any meal of the day when you’re craving a hearty and satisfying dish.