Old Time Grillades and Grits

Main Course

Recipe courtesy of The New Orleans Cookbook

Serves 4

  • 1½ lb round of veal or beef
  • 2 teaspoons salt
  • 1 teaspoon black pepper, fresh ground best
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons flour
  • 1½ tablespoons lard
  • 1 cup chopped onions
  • 1 large tomato, chopped, Creole when in season
  • 3 cups cooked grits

New Orleans Grillades and Grits

 Old Time Grillades and Grits

Click image to enlarge


Trim all the fat off the meat and remove any bones. Cut into pieces 2 inches square and pound out with a mallet to about 4 inches square. Rub salt, black pepper, cayenne, and garlic into pieces of meat on both sides. Rub in the flour.

In a large heavy skillet, melt lard over medium heat and brown the grillades well on both sides. Lower heat and add onions, tomatoes and about 1 cup water. Bring to simmer, cover loosely, and cook over low heat for about 30 minutes. Turn meat about every 10 minutes. A rich brown gravy will form, if it appears too thick add more water.

When the meat is cooked, remove it to a heated platter and place in a preheated 200˚F oven to keep warm.
Prepare grits according to package instructions.

Just before serving reheat the gravy in the skillet and pour it over both meat and grits.

Note: In New Orleans Grillades are almost always served with grits to soak up the rich natural gravy. They make a hearty and inexpensive meal.


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