New Orleans-Style Grillades with Creamy Grits

New Orleans-Style Grillades with Creamy Grits ingredients

• 1.5 lbs beef round cutlets (or veal scaloppini)
• 0.75 cup all-purpose flour
• 2 tbsp Creole seasoning
• 0.5 tsp salt
• 0.25 tsp black pepper
• 3 tbsp vegetable oil
• 1 large yellow onion
• 2 stalks celery stalks
• 1 large green bell pepper
• 4 cloves garlic
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce
• 1 leaf bay leaf
• 1 cup quick-cooking grits
• 2 cups water
• 1 cup milk
• 2 tbsp butter
• 0.5 cup sharp cheddar cheese
• 0.5 tsp salt

How to make New Orleans-Style Grillades with Creamy Grits

1. Pat the 1.5 lbs beef round cutlets dry and season both sides with 1 tbsp Creole seasoning, 0.5 tsp salt, and 0.25 tsp black pepper. In a shallow dish, combine the remaining 0.75 cup all-purpose flour and 1 tbsp Creole seasoning. Dredge each cutlet in the seasoned flour, ensuring it is fully coated, and shake off any excess.
2. Heat 2 tbsp vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the dredged cutlets in batches for 2-3 minutes per side until deeply golden brown. Do not overcrowd the pan; remove seared cutlets and set aside.
3. Reduce the heat to medium-low. Add 1 tbsp more vegetable oil if needed. Add the chopped yellow onion, 2 celery stalks, and 1 green bell pepper to the pan. Sauté for 8-10 minutes, stirring frequently, until the vegetables are very soft and starting to brown. Scrape up any fond from the bottom of the pan.
4. Stir in the 4 minced garlic cloves and 2 tbsp tomato paste. Cook for 2 minutes, stirring constantly, allowing the tomato paste to darken slightly and deepen in flavor.
5. Sprinkle 3 tbsp all-purpose flour over the vegetables and cook, stirring constantly, for 3-4 minutes to create a medium-brown roux. The roux should have a nutty aroma.
6. Gradually whisk in 4 cups beef broth until the gravy is smooth and lump-free. Stir in 1 tbsp Worcestershire sauce, 1 tsp hot sauce (if using), and 1 bay leaf. Bring the gravy to a gentle simmer, stirring frequently.
7. Return the seared grillades to the simmering gravy. Ensure the meat is mostly submerged; if not, add a little more beef broth. Reduce the heat to low, cover the skillet tightly, and simmer gently for 1 to 1.5 hours, or until the grillades are fork-tender and easily shredded. Stir occasionally to prevent sticking.
8. While the grillades simmer, prepare the creamy grits. In a medium saucepan, combine 2 cups water, 1 cup milk, and 0.5 tsp salt. Bring to a boil over medium-high heat. Slowly whisk in 1 cup quick-cooking grits, reducing heat to low.
9. Cook the grits, stirring frequently, for 5-7 minutes, or until thickened and creamy. Remove from heat and stir in 2 tbsp butter and 0.5 cup shredded sharp cheddar cheese until melted and smooth. Cover and keep warm until ready to serve.
10. Once the grillades are tender, remove the bay leaf from the gravy. Taste the gravy and adjust seasoning if necessary. Serve the New Orleans-Style Grillades hot, spooned generously over the creamy grits, ensuring each plate is coated in the rich, savory gravy.

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