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A hearty plate of grits and grillades featuring creamy white grits topped with braised beef in a rich Creole tomato gravy, garnished with fresh parsley and green onions.

Grits and Grillades (Creole Comfort Food Classic) 🌶️

Tender round steak is seasoned, seared, and slow-baked in a rich Creole tomato gravy with onions, peppers, and celery. Served over creamy, buttery grits and topped with fresh green onions, this comforting Southern classic is perfect for brunch or dinner. Full of bold flavor and down-home goodness!
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Prep Time 20 minutes
Cook Time 1 hour 44 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine American, Cajun, Southern Cooking
Servings 4
Calories 694 kcal

Equipment

  • Large oven-proof skillet or Dutch oven
  • Whisk
  • Cutting board and knife
  • Medium saucepan for grits
  • measuring cups and spoons

Ingredients
  

For the Grillades:

  • 1.5-2 lb round steak
  • Creole seasoning to taste
  • 3 tbsp vegetable oil
  • 3 tbsp all-purpose flour
  • 2 cups chopped onion
  • 1 bell pepper chopped
  • 2 ribs celery chopped
  • 4 cloves garlic minced
  • 2 cups beef stock
  • 15 oz can crushed tomatoes
  • 1/4 cup brandy
  • 1/4 tsp dried thyme
  • 1/4 cup chopped parsley
  • Salt and black pepper to taste
  • 1/2 cup green onions chopped (plus more for garnish)

For the Grits:

  • 4 cups whole milk
  • 1 cup white grits
  • 3/4 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Gently pound round steak to about 1/2-inch thickness.
  • Cut into 4 equal portions or small bite sized pieces
  • Sprinkle each piece generously with Creole seasoning.
  • In a large oven-proof skillet or Dutch oven, heat vegetable oil over medium-high heat.
  • Sauté the meat until well browned on both sides. Remove and set aside.
  • To the same pan, add flour and stir constantly over medium heat until it turns a light brown color (about 2–3 minutes).
  • Add onion, bell pepper, and celery — cook for 1 minute, stirring constantly.
  • Stir in garlic, beef stock, crushed tomatoes, brandy, thyme, parsley, and season with salt and pepper.
  • Return browned steak pieces to the skillet, nestling them into the sauce.
  • Cover the pan and bake at 325°F for 1.5 hours, or until meat is fork-tender.
  • In a medium saucepan, bring milk, salt, and pepper to a boil.
  • Gradually whisk in the grits, then reduce heat to low and cover.
  • Simmer for 5 minutes, stirring often. Remove from heat and keep warm.
  • Place a generous mound of creamy grits on each plate. Top with a piece of beef grillade and a spoonful of that rich tomato gravy.
  • Sprinkle with chopped green onions for a fresh finish. 🌿

Notes

Nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered dietitian or use a verified nutrition calculator with the exact ingredients you use.

Nutrition

Calories: 694kcalCarbohydrates: 45gProtein: 54gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 156mgSodium: 503mgPotassium: 1505mgFiber: 5gSugar: 20gVitamin A: 2054IUVitamin C: 51mgCalcium: 363mgIron: 4mg
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