Grillades and Grits

Preparation info

  • Difficulty


  • Yield:


    Breakfast or Luncheon Servings.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

One of the most traditional main courses in Louisiana is a combination called grillades and grits. It is made with braised slices of veal or round steak. The meat is well browned and cooked with tomatoes. It is served, of course, with freshly cooked grits.


  • ¾ pound veal, preferably from the leg, or round of beef, cut into 3slices of equal width
  • 1 teaspoon finely chopped garlic
  • 2 tablespoons flour
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon solid white shortening or lard
  • 1 cup finely chopped onion
  • 1 cup cored and diced tomatoes
  • 1 cup beef broth
  • 1 cup raw grits, cooked according to package directions


  • Cut the veal or beef slices crosswise in half to produce 6 pieces. Put on a flat surface and pound lightly without breaking the fibers. Rub on all sides with garlic. Sprinkle with flour seasoned with salt, pepper, and cayenne. Pound the meat lightly all over with a heavy dinner plate.
  • Heat the shortening in a heavy skillet and add the meat. Cook 2 or 3 minutes over high heat, until nicely browned. Turn and cook about 3 minutes on the other side. It must be well browned to give a proper slightly dark color to the sauce.
  • Remove the meat briefly. Add the onion to the skillet and cook, stirring, until wilted. Add the tomatoes, beef broth, salt, and pepper and return the meat to the sauce. Turn the meat in the sauce. Cover and cook 20 to 30 minutes, turning the meat occasionally as it cooks.
  • Serve with hot grits on the side.