• Tommy Centola

Grillades and Grits

Updated: Jan 4

This dish can be found on New Orleans menus for brunch and

dinner. Grillades can be made with either veal or beef. It is not known

when this dish was created. It is a New Orleans original.

2 pounds Veal Round or Beef Round, ½ inch thick

2 tablespoon Canola Oil

1 tablespoon Canola Oil 

Creole Seasoning Blend

Flour

1 medium Onion thinly sliced

3 cloves Garlic minced

1 small Green Bell Pepper finely chopped

1 cup Tomatoes chopped

1 tablespoon Fresh Parsley chopped

¼ teaspoon Fresh Thyme chopped

3 Cups Cooked Grits

Cut the meat into 3-inch squares. Season with Creole seasoning,

and then dredge in the flour and shake off the excess. In a heavy

skillet over medium heat, heat 2 tablespoons of the oil. Brown the

meat lightly and drain on paper towels. Make a roux in the skillet with

2 tablespoons flour and the remaining oil, browning until it is a rich

dark color. Add all remaining ingredients, except grits, to the roux

and simmer until the mixture thickens, about 15 minutes. Return the

meat to the pan, cover the skillet and cook until tender, about 1 hour,

stirring often. Serve the Grillades and sauce with grits.

Enjoy!!!

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