Grillades and Grits
View original ↗
Spicy Southern Kitchen · by Christin Mahrlig★ 5.0 (20)

Grillades and Grits

NUTRITION · PER SERVING95M COOK
CAL 25%·PRO 86%
CARBS 36G28% OF CAL
3G FIBER0G ADDED0G INTRINSIC25G OTHER8G TOTAL SUGAR
FAT 21G37% OF CAL
6G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A New Orleans classic of slow-cooked beef in a tomato gravy served over creamy grits. Rich, savory, and deeply flavored—traditionally served for breakfast or brunch.

maincajuncasserolebeef
View the full recipe on Spicy Southern Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 to 2 pounds top round steak (cut into 1/2-inch slices)
  • 1/3 cup flour
  • 1 1/2 teaspoons cajun seasoning
  • 3 tablespoons vegetable oil (divided)
  • 1 celery stalk (chopped)
  • 1 onion (chopped)
  • 1/2 green pepper (diced)
  • 1/2 red bell pepper (diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon flour
  • 1 (14.5-ounce) can beef broth
  • 1 (14.5-ounce) can fire-roasted tomatoes (undrained)
  • 2 leaves bay
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon red wine vinegar
  • 1 teaspoon tabasco sauce
  • 1/2 teaspoon Italian seasoning
  • 2 cups water
  • 2 cups milk
  • 1 teaspoon salt
  • 1 cup stone-ground grits (I like white grits)
  • 2 tablespoons butter
  • ¼ teaspoon white pepper
  • ½ cup shredded Cheddar cheese
  • ¼ cup shredded Parmesan cheese
PREP
20M
SODIUM
1085MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.