New Orleans Grillades and Grits Recipe - The Daring Gourmet (2024)

FAQs

What cut of meat is grillades? ›

A simple low and slow cooking technique transforms beef top round into the ultimate New Orleans comfort dish.

It is believed that the dish originated when the country butchers preparing the boucherie sliced thin pieces of fresh pork and pan-fried these with sliced onions. The cooking took place, most feel, in black iron pots over the boucherie fires. The grillades were then eaten over grits or rice throughout the day.

Grits are made from either stone-ground corn or hominy, which is really just another form of corn. Corn becomes hominy after it's soaked in an alkaline solution, such as lime or lye, to soften the hull for easy removal.

Southern grits are some of the creamiest, dreamiest dishes on the planet. Made from stone-ground grits and slow cooked to perfection, I love them best finished with a generous heap of butter, cheese (mmm, cheesy grits!), and heavy cream.

noun,plural gril·lades [gri-lahdz; French gree-yad]. a dish or serving of broiled or grilled meat. the act of grilling.

Grillades (pronounced gree-yahds) are thin-pounded pieces of tender meat (typically beef, pork or veal) coated in seasoned flour, browned in oil or butter, then set to simmer in a rich tomato-based sauce. Served over grits, Creole grillades are typically a breakfast or brunch meal.

Southerners love `em. And never shall the two sides meet. It`s a tradition. ”Northerners don`t like grits because they expect them to have a lot of taste,” says Carl Allen, owner of Allen`s Historical Cafe in Auburndale, Fla.

Grits are made from ground corn, typically from less sweet, starchy varieties often referred to as dent corn. Grits can be made from either yellow or white corn and are often labeled accordingly.

Grillades (pronounced GREE-ahds) and grits is a tradition Creole dish served for brunch in South Louisiana, but many restaurants have started offering them on their dinner menu.

Polenta is a fancy Italian word for cornmeal cooked firm, often to a thick sliceable consistency then fried or baked. Cornmeal is regular corn that has been dried and ground to varying consistencies. So basically polenta is made out of cornmeal. Grits are similar but made out of hominy.

What did Native Americans call grits? ›

The word grits comes from an old English word- “grytt.” It was used to describe the coarse texture of the cornmeal. Kind of like saying sand is “gritty.” The Muskogee-Cree Indians called the dish “rockahomine.” The settlers changed it a bit and called it hominy grits. Eventually, it just became grits.

In 1976, South Carolina declared grits the official state food, calling them a "symbol of its diet, its customs, its humor, and its hospitality." There are four basic varieties of grits: traditional stone-ground, quick-cooking, instant, and hominy.

It's a mystery to Southerners as to why Northerners often call grits Cream of Wheat. To its devout fans, grits could be endearingly known as the ice cream of the South but it definitely is no Cream of Wheat. Grits is ground hominy, which in turn is dried corn kernels with the hull and germ removed.

Geechie Boy products are all authentic. Heirloom corn, heralding back to the early Native Americans, is used in the antique gristmills (photo below), which preserve the natural oils and flavors of the corn resulting in the most flavorful grits.

Braising steak is the classic cut of meat for bourguignon. Often sold as braising or stewing steak, it can come from many parts of the animal, but all the hard working muscles like shin, chuck, and blade that need a low and slow approach to break down the tough muscle fibres.

here in New Orleans. Their grillades and grits were out of this world! Grillades (pronounced GREE-ahds) and grits is a tradition Creole dish served for brunch in South Louisiana, but many restaurants have started offering them on their dinner menu.

Poutine made with thick beef gravy on french-fried potatoes with fresh cheese curds is a style commonly found outside Quebec. The texture, temperature and viscosity of poutine's ingredients differ and continuously change as the food is consumed, making it a dish of highly dynamic contrasts.

Cajun Grits and Grillades (pronounced “GREE-ahds”) is a southern dish traditionally served for breakfast or brunch. It is served many different places such as at home, at weddings and parties, bridal teas, and even at classy debutante balls.