Grillades and Grits

Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This is the most distinctive of Creole breakfast dishes. Despite its name, the meat in this dish is almost never grilled. Restaurants tend to simplify and sanitize grillades and grits. What I’m giving you here is the old, bothersome, incomparably delicious version, simmered to tenderness for a long time. You don’t even need to use veal—calf or baby beef is fine.