December 14, 2009

Grillades and Grits

Grillades and Grits

Want a great brunch idea? Grillades and grits are perfect for Christmas or New Year’s Day. By the way, it’s pronounced “gree-yahds.” The accent is on the “gree.” You can listen to In Between Sundays, episode 29, to hear how I pronounce it.

Grillades is usually made with beef round steak or veal. It’s slow-cooked in a rich tomato-based gravy, and it can be made days in advance.

And what exactly is a grit? Well, grits are a corn derivative. Grits are like the Italian polenta. And they are delicious by themselves, with a bit of butter, salt, and pepper. But they are super-delicious served with grillades!


  • 4 pounds round steak, cut into rounds (can also use veal)
  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 3 medium yellow onions, chopped
  • 2 cups chopped green onions
  • 2 to 3 stalks celery, chopped
  • 2 medium green bell peppers, chopped
  • 4 cloves garlic — minced
  • 3 cups crushed canned tomatoes (with juice)
  • 2 to 3 cups beef broth
  • 2/3 teaspoon tarragon
  • 2/3 teaspoon thyme
  • 2/3 teaspoon basil
  • 3 tablespoons chopped parsley
  • 1 cup water
  • 1 cup dry red wine
  • 3 teaspoons salt (to taste)
  • 1/2 teaspoon black pepper (to taste)
  • 1/4 to 1/2 teaspoon cayenne pepper (to taste)
  • 2 bay leaves
  • 1/2 to 1 teaspoon Tabasco or Crystal Hot Sauce (to taste)
  • 2 tablespoons Worcestershire sauce
  • 2 cups grits, cooked according to package directions, then baked (see below) – Do not use instant grits!
  • 3 eggs, beaten
  • 1/2 pound cheddar cheese, grated
  • 1 cup milk
  • 1/2 cup butter

DIRECTIONS – For the Grillades

  1. Remove fat from meat. Cut meat into serving-size pieces. Pound to 1/4 inch thick. In a Dutch oven, brown meat well in 4 tablespoons bacon grease. Remove to warm plate.
  2. Add 1/2 cup oil and 1/2 cup flour to Dutch oven. Stir and cook to make a dark brown roux.
  3. Add onions, green onions, celery, green pepper, garlic, and saute until limp.
  4. Add tomatoes, tarragon, thyme, and cook 3 minutes. Add water and wine.
  5. Stir well for several minutes; return meat; add salt, pepper, bay leaves, Tabasco, and Worcestershire.
  6. Lower heat, stir, and continue cooking. If veal rounds are used, simmer covered approximately 1 hour. If beef rounds are used, simmer covered approximately 2 hours.
  7. Remove bay leaves. Stir in parsley. Cool and let the Grillades sit several hours or overnight in the refrigerator. More liquid may be added.

DIRECTIONS – For the Grits

  1. Follow the package instructions to prepare 2 cups grits.
  2. Once cooked, add eggs, cheese, butter, and milk. Stir well to blend. Make sure that the cheese and butter are fully melted.
  3. Pour grits into a 2-quart baking pan. Bake for about 45 minutes at 350 degrees.
  4. Serve hot, topped with the grillades.

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