Grillades & Grits Recipe
Recipe information
Make Grillades & Grits in just 2h 30m. The classic Sunday brunch and Sunday supper of New Orleans, a Creole smothered steak served over Anson Mills' grits and topped with Cabot cheddar cheese and scallions.
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Ingredients
Grillades & Grits
Preparation
1. Prepare the Grillades
Cut the beef round steak into 1-inch pieces. Season with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add the beef pieces and brown on all sides. Remove beef and set aside.
2. Cook the Vegetables
In the same skillet, add chopped onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
3. Make the Sauce
Stir in tomato paste, beef broth, Worcestershire sauce, bay leaves, and the browned beef. Bring to a simmer, cover, and reduce heat to low. Cook for 1.5 to 2 hours until beef is tender.
4. Prepare the Grits
In a saucepan, bring water to a boil. Stir in grits and salt. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally until thickened. Remove from heat and stir in butter and cheddar cheese until melted.
5. Serve
Remove bay leaves from the grillades. Serve the grillades over a bed of cheesy grits and garnish with sliced scallions.
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