Creole Grillades with Cheddar Grits
Creole Grillades with Cheddar Grits are a classic New Orleans brunch entree. But, they also make a terrific dinner for any time you want a taste of New Orleans without leaving home.
My husband asked me to make this dish after seeing someone eat on a television show. I honestly did not have high hopes that he would like it, but decided to make it anyway because I love making anything that braises for hours and that doesn’t need much attention. That way, I can do other things while dinner cooks away all by itself. But, I was very pleasantly surprised at how fall apart tender the beef became, and how flavorful the sauce was. I loved that the sauce wasn’t too spicy or too salty, but still had great flavor.
We also loved the Oven Baked Cheddar Grits. They were so light and fluffy, but had great cheddar flavor. We really like the Bob’s Red Mill brand of grits/polenta. I store them in the refrigerator where they keep for months. I left the cheese out of a portion of the grits, and then they were perfect for my picky eater. These cheddar grits bake in the oven, so they take about 5 minutes of non-baking time to prepare.
I served these Creole Grillades with Cheddar Grits with some sauteed spinach, and it was a huge hit. It was so good, that unfortunately, we had no leftovers. Otherwise, I know these would have reheated in the microwave, and been absolutely delicious for today’s lunch.
The Equipment I Used
- A Dutch Oven- I like to cook my Grillades in a Dutch oven, but you can use any large pot.
- A Baking Dish- Use a glass or ceramic baking dish, about 9×11, to cook your grits.
If you like Creole flavors and tender beef, you need to try these delicious Creole Grillades with Cheddar Grits.
Creole Grillades with Cheddar Grits
Ingredients
For the Creole Grillades:
- 2 lbs. chuck steak or roast
- ½ cup flour
- ½ tsp. kosher salt
- 1 tsp. black pepper
- ¼ tsp. cayenne pepper
- ½ tsp. garlic powder
- 3 tbsp. extra virgin olive oil
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped red pepper
- 2 tbsp. chopped garlic
- 1 tbsp. tomato paste
- 2 chopped plum tomatoes
- 2 bay leaves
- 3 sprigs of thyme
- ½ cup red wine
- 2 cups chicken stock
- 1 tsp. Worcestershire sauce
- 1 tsp. Tabasco sauce
- 2 tsp. chopped parsley
For Oven Baked Cheddar Grits:
- 1 cup coarse corn grits/polenta
- 1 tsp. kosher salt
- 6 tbsp. salted butter
- 2 cups extra sharp cheddar cheese
Instructions
- Cut the beef into 1 inch cubes and pat dry.
- Mix together flour, black pepper, cayenne pepper, and garlic powder. Stir the beef into the flour mixture until it's fully coated.
- In a Dutch oven, heat a tablespoon of oil and brown about 6 cubes of beef at a time. Do not overcrowd the pot, and brown the beef on all sides. Remove the browned beef to a plate, and cook the remaining meat in small batches. Add more oil as needed.
- When all the meat is browned cook the onions, celery, and peppers for about 5 minutes until they're softened.
- Add the garlic, tomato paste, chopped tomatoes, bay leaves and thyme and cook for two minutes.
- Next add the red wine, chicken stock, Worcestershire sauce, and Tabasco sauce. Cover the pot and let simmer, without boiling, for 2½ hours, or until fork tender. As it cooks, stir it often, and see if it needs more salt, pepper, or other seasonings.
- Remove thyme sprigs and bay leaves, and add parsley. Serve over grits.
For the Oven Baked Cheddar Grits:
- Preheat oven to 350°.
- In a 13 by 9 casserole dish mix together the grits, salt, and 4 cups of water. Cover with foil and bake for 45 minutes.
- Stir casserole contents together, and add butter and cheese. Serve topped with grillades.
