Grits and Grillades
INGREDIENTS
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Grillades and Grits, Grits and Grillades {pronounced GREE-ahds}, found on the menu at debutante balls and definitely a staple at Mardi Gras, is a dish of smothered beef, slow simmered in a roux and tomato base, though the name literally translated ac
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Traditionally grillades are served over garlic cheese grits, which pairs up beautifully and should not be missed in my opinion. You can also make the grits in advance, refrigerate them, make them into fried grit cakes and serve the grillades right on
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While typically served at a breakfast or brunch and sometimes lunch, Grits and Grillades makes a perfectly acceptable and delicious dinner dish in this house. Serve it alongside a mixed garden salad or a green veggie. Enjoy!
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Grits and Grillades
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From the Kitchen of Deep South Dish
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3-5 tablespoons of canola oil
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1 pound of round steak*
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Large pinch of kosher salt
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5 turns of the pepper grinder
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6 tablespoons of flour, divided
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1 medium onion, chopped
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1/2 cup of chopped green bell pepper
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3 cloves of garlic, minced
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2 cups of water
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1 (15 ounce) can of stewed tomatoes
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1 teaspoon of Kitchen Bouquet
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Slap Ya Mama, or your favorite
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Cajun/Creole seasoning, to taste, optional
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Palmful of dried parsley
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Pinch of thyme, crushed
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Garlic Cheese Grits
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