New Orleans Grillades And Grits Recipe

New Orleans Grillades and Grits is a classic Creole dish made with tender beef medallions cooked in a rich tomato-based gravy. The beef is slow-cooked until it becomes melt-in-your-mouth tender and is served over creamy, cheesy grits. This dish is packed with flavor and is perfect for a hearty breakfast or brunch.

4.8
26 Rating -
Rate
Non Vegdiet
2hr 15minstotal
15minsPrep
2hr Cook
2hr 15m.total
15m.Prep
2hr Cook
New Orleans Grillades And Grits
plan
Bookmark

ingredients serve

Ingredients for New Orleans Grillades And Grits Recipe

  • 1/4 pound Beef Medallions
  • 0.17 Onion, Diced
  • 0.17 Bell Pepper, Diced
  • 0.33 Celery Stalks, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.17 teaspoon Dried Thyme
  • 0.33 Bay Leaves
  • 0.33 tablespoon Tomato Paste
  • 0.17 tablespoon Worcestershire Sauce
  • 0.33 cup Beef Broth
  • 0.17 cup Grits
  • 0.67 cup Water
  • 0.67 tablespoon Butter
  • 0.17 cup Shredded Cheddar Cheese
  • as per your need Green Onions, For Garnish

Directions: New Orleans Grillades And Grits Recipe

Cooking Directions

  • STEP 1.In a large skillet, brown the beef medallions on both sides.
  • STEP 2.Remove the beef from the skillet and set aside.
  • STEP 3.In the same skillet, sauté onions, bell peppers, and celery until softened.
  • STEP 4.Add garlic, thyme, and bay leaves and cook for another minute.
  • STEP 5.Stir in tomato paste, Worcestershire sauce, and beef broth.
  • STEP 6.Return the beef to the skillet and simmer for 1-2 hours until tender.
  • STEP 7.In a separate pot, cook the grits according to package instructions.
  • STEP 8.Stir in butter and cheese until melted and creamy.
  • STEP 9.Serve the grillades over the creamy grits and garnish with green onions.

Cooking Tips

  • For extra flavor, marinate the beef medallions in a mixture of Worcestershire sauce, garlic, and herbs overnight.
  • If the gravy is too thick, add more beef broth to thin it out.
  • Garnish with hot sauce or pickled peppers for a spicy kick.

Storage and Serving

  • Leftover grillades and grits can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet over low heat, adding a splash of beef broth to prevent drying out.
  • Serve with a side of crusty French bread and a fresh green salad.
Nutrition
value
420
calories per serving
22 g Fat26 g Protein27 g Carbs2 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    26g
  • Carbs
    27g
  • Fiber
    2g

MacroNutrients

  • Carbs
    27g
  • Protein
    26g
  • Fiber
    2g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    310mg
  • Iron
    2mg
  • Vitamin A
    211mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    50mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    54mg
  • Manganese
    < 1mg
  • Phosphorus
    326mg
  • Selenium
    20mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp