You are here: HomeSouthern ComfortsSunday BrunchGrillades and Grits
Grillades and Grits are a classic New Orleans breakfast.    When we served them for the Sunday Grillades & GritsBrunch I would have to talk customers into ordering them because nobody knew what a 'grillade' was, and when you said 'grits' they went ewwww. 

Once they took a bite, however, it was love.    You don't have to serve Grillades and Grits just for Sunday Brunch, you can have them any time you like!!

Recipe By     : Sitara
Serving Size  : 8      Preparation Time :1:00
Categories    : Beef                             Breakfast
                New Orleans/Cajun/Creole         Luncheon
                Main Dishes                      Poultry
                Sauces                           Holidays

  Amount  Measure       Ingredient -- Preparation Method
  --------    ------------  --------------------------------
    8        med         veal escallops pounded to an even thickness  
 1/2       cup           olive oil
 1/2       cup           onion -- chopped
   3        large         garlic cloves -- finely chopped
1 1/2    cups          bell pepper -- chopped
 1/2      cup            celery -- chopped
   1       large          bay leaf
   2       teaspoons     Italian seasoning
   3       large         ripe tomato -- diced
   2       tablespoons   tomato paste
   1      tablespoons   Worcestershire sauce
   1      quarts        beef stock
   2      tablespoons   fresh copped parsley
   2      tablespoons   cornstarch in 1/4 cup water

For The Creole Sauce

1.  Saute vegetables in oil till tender.
2.  Add bay leaf, Italian seasoning, tomatoes, tomato paste, Worcestershire and beef stock.
3.  Bring to a boil and cook and low heat for 1 hour to reduce.
4.  Dissolve cornstarch in 1/4 cup of water and add to thicken sauce.

For The Grillades

Season the pounded escallopes on each side with salt and pepper.  Heat butter in a large skillet and saute the veal until it is browned.    Place the veal in the simmering Creole sauce and cook for about 5-10  minutes.

For The Grits 

2 tablespoons salted butter or 2 tablespoons unsalted plus ¼ teaspoon salt   
2 cups water
½ cup whole-grain grits (if you use Quaker Quick Grits the cooking time is less)
1 to 2 cups milk, cream, half-and-half, water, or stock

Drop the butter into the water in a heavy-bottomed saucepan and bring to a boil. Stir in the grits, return to a boil, and reduce the heat to low, allowing the grits to cook at a very low simmer for 10 minutes or so, until the grits are very thick and have absorbed most of the water, stirring occasionally to prevent the grits from sticking.

Add about ½ cup of the milk or cream to the pot and keep the heat at low, allowing the grits to simmer for another 10 minutes or so. As the liquid evaporates or is absorbed, add more cream or milk, cooking the grits until the desired consistency is reached. The grits should be piping hot when served, not soupy but full-bodied enough that they do not run on the plate.

To Plate:     Place grits on one side of the plate with a pat of butter melting on the top.  Place the veal grillades on the other side of the grits slightly overlapping.  Make sure there's plenty of  sauce on  the veal and a little on the grits.