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Tender beef medallions, slow-braised in a rich and savory Creole tomato gravy. Served over a bed of creamy, cheesy grits, this is the ultimate New Orleans brunch classic that’s pure comfort in a bowl.
For 4 servings
Prepare the Beef
Brown the Grillades
Sauté Vegetables and Build Gravy Base
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Tender beef medallions, slow-braised in a rich and savory Creole tomato gravy. Served over a bed of creamy, cheesy grits, this is the ultimate New Orleans brunch classic that’s pure comfort in a bowl.
This cajun_creole recipe takes 175 minutes to prepare and yields 4 servings. At 892.16 calories per serving with 61.83g of protein, it's a moderately challenging recipe perfect for brunch or breakfast or dinner.
Braise the Beef
Cook the Grits
Finish and Serve
Traditionally made with beef or veal, but this recipe also works beautifully with pork shoulder, cut into medallions.
Add 8 ounces of sliced cremini mushrooms along with the 'Holy Trinity' for an earthier flavor.
For more heat, add 1/4 to 1/2 teaspoon of cayenne pepper along with the Creole seasoning, or serve with your favorite Louisiana-style hot sauce.
Stir in other cheeses like Gruyère, smoked Gouda, or pepper jack instead of cheddar for a different flavor profile.
The beef provides a significant amount of complete protein, which is essential for muscle repair, growth, and overall body function.
The stone-ground grits are a source of complex carbohydrates, which are digested slowly, providing a steady release of energy to keep you full and fueled.
Beef is an excellent source of B vitamins, particularly B12, which is crucial for nerve function and the formation of red blood cells. The 'Holy Trinity' of vegetables also contributes various vitamins and minerals.
Grillades (pronounced GREE-ahds) are medallions of meat, typically beef, veal, or pork, that are pounded thin, pan-fried, and then slow-braised in a rich gravy. It's a classic New Orleans dish, especially for brunch.
Yes. For a slow cooker, follow steps 1-3 on the stovetop, then transfer everything to the slow cooker and cook on low for 6-8 hours. For an Instant Pot, use the 'Sauté' function for steps 1-3, then pressure cook on high for 45 minutes, followed by a natural release.
Stone-ground grits are made from the whole corn kernel and have a coarser texture and more robust corn flavor. They take longer to cook (20-30 mins). Quick grits have been processed to cook faster (5-7 mins) but have a milder flavor and finer texture. For authenticity and best taste, stone-ground is recommended.
Store the grillades and grits in separate airtight containers in the refrigerator for up to 4 days. Reheat the grillades gently on the stovetop, adding a splash of beef broth to loosen the gravy. Reheat the grits on the stovetop over low heat, adding a splash of milk and stirring until creamy again.
Grillades and Grits is a rich, hearty comfort food and is best enjoyed in moderation. It is high in protein from the beef, but also high in calories, saturated fat, and sodium due to the gravy, butter, and cheese. To make it slightly healthier, you could use a leaner cut of beef, low-sodium broth, and reduce the amount of cheese and butter in the grits.
A typical serving of this Grillades and Grits recipe contains approximately 650-750 calories. The exact number can vary based on the specific cut of beef, the amount of oil used, and the richness of the grits.