Grillades and Grits is a dish that originated in the fabulous city of New Orleans and is typically served for breakfast or brunch. Start to finish this dish takes nearly two hours to make so I usually skip tradition and serve Grillades and Grits for supper. Because lordy, I can’t wait that long for my breakfast.

What Are Grillades

Grillades and Grits is a great way to turn an inexpensive cut of meat into a super flavorful comfort meal. The meat is slow-cooked until tender in a red gravy flavored with the Holy Trinity (onions, celery, and green peppers) plus plenty of garlic.

The Grillades (pronounced GREE-ahds) get served over warm and creamy grits for a stick-to-your-ribs meal.  I use top round steak but Grillades and Grits are sometimes made with pork or veal.
Typically some red wine is added to the sauce, but I don’t always want to open a bottle so I used a small splash of red wine vinegar to add some flavor depth.

Type Of Grits

I recommend using Stone Ground Grits to make the grits. They take longer to cook and are harder to find but they cook up much creamier and more delicious than grits that are more heavily processed. Palmetto Farms makes good grits and they can be ordered online from Amazon. They come in both white and yellow. I typically use white, but it comes down to personal preference.

Recipe Tip

Stone Ground Grits are very perishable and should be stored in the refrigerator or freezer once the bag is opened...