GRILLADES & GRITS
MAKES 4 SERVINGS
We used Bellegarde Bakery’s Heirloom
Grits in this traditional Creole dish of
beef medallions in gravy.
4½ cups water
¼ cup unsalted butter
2¼ teaspoons kosher salt, divided
1½ teaspoons ground black pepper,
divided
1 cup Bellegarde Heirloom Grits
1½ pounds beef eye of round cutlets,
patted dry
¼ cup all-purpose fl our
1½ teaspoons Creole seasoning
2 tablespoons bacon drippings,
divided
½ small yellow onion, diced
½ small green bell pepper, seeded
and chopped
¼ cup chopped celery
1 clove garlic, minced
1 (28-ounce) can crushed tomatoes
½ cup low-sodium beef broth
1½ teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley- In a medium Dutch oven, bring
4½ cups water, butter, 1¼ teaspoons
salt, and ½ teaspoon black pepper
to a boil over medium-high heat.
Whisk in grits; cover and reduce
heat to medium-low. Cook, stirring
occasionally, until tender, 25 to
30 minutes. Keep warm until ready
to serve. - Place cutlets between sheets
of heavy-duty plastic wrap. Using
the fl at side of a meat mallet or a
rolling pin, pound cutlets to ½-inch
thickness. - In a shallow dish, whisk together
fl our, Creole seasoning, ½ teaspoon
salt, and ½ teaspoon black pepper.
Add cutlets, tossing to coat; shake off
excess.- In a large saucepan, melt
1 tablespoon drippings over medium-
high heat. Working in batches, add
cutlets, and cook until browned,
about 2 minutes per side. Remove
from pan, and set aside. - In same saucepan, melt remaining
1 tablespoon drippings over medium-
high heat. Add onion, bell pepper,
and celery; cook, stirring occasionally,
until tender, about 5 minutes. Add
garlic; cook until fragrant, about
1 minute. Stir in tomatoes, broth,
Worcestershire, remaining ½ teaspoon
salt, and remaining ½ teaspoon black
pepper. Bring to a gentle boil. Return
cutlets to pan, spooning sauce onto
cutlets. Reduce heat to medium;
cook, stirring occasionally, until
tender, about 45 minutes. Stir
in parsley before serving. Serve
over grits.