New Orleans Grillades and Grits Recipe - The Daring Gourmet (2024)

FAQs

What are grillades made of? ›

Grillades (pronounced gree-yahds) are thin-pounded pieces of tender meat (typically beef, pork or veal) coated in seasoned flour, browned in oil or butter, then set to simmer in a rich tomato-based sauce. Served over grits, Creole grillades are typically a breakfast or brunch meal.

It is believed that the dish originated when the country butchers preparing the boucherie sliced thin pieces of fresh pork and pan-fried these with sliced onions. The cooking took place, most feel, in black iron pots over the boucherie fires. The grillades were then eaten over grits or rice throughout the day.

Everyone in the South knows (or should know) that hominy and grits are products made from hard (mature) hard kernels. Whole corn kernels are soaked in a solution of water and lye to remove the outer hulls, to become hominy. Hominy, when dried, can then be coarsely ground, and voila! You have grits.

What are Southern Grits? Grits, like polenta, are made from dried corn that has been stone-ground. When cooked slowly in water, grits release their starch and make a creamy porridge that can be eaten for breakfast, lunch, or dinner.

A simple low and slow cooking technique transforms beef top round into the ultimate New Orleans comfort dish.

noun. grill [noun] a dish of grilled food.

Grillades (pronounced GREE-ahds) and grits is a tradition Creole dish served for brunch in South Louisiana, but many restaurants have started offering them on their dinner menu.

Grits are made from dent corn, which has a softer and starchier kernel than other corn varieties. The mature kernels are processed to remove the outer hull, dried, and then ground into smaller bits. The most basic—and perhaps most common—way to prepare grits is to boil them, then combine them with butter and milk.

Whenever somebody pissed her off she would say: “Kiss my grits!” Which would be a polite way (because Southern people are always very polite) of telling them to kiss her butt.

Oatmeal has more fiber and protein, grits have more iron and B vitamins. However, oatmeal has a lower glycemic index. So for blood sugar control, oatmeal could be a better option. But when balanced right, both oatmeal and grits can fit into a healthy diet.

What are grits called in the South? ›

The word "grits" is derived from the Old English word grytt, meaning "coarse meal". In the Charleston, South Carolina area, cooked hominy grits were primarily referred to as "hominy" until the 1980s.

Cynthia Greenlee, editor of Southern Foodways, shared with me that “Grits, and its variations, are centuries-old” and American interpretations are a mixture of native, African American, and White southern versions of the dish.

Stone-ground grits

Sometimes known as old-fashioned grits, these grits are the most nutrient-dense and high in fiber. They qualify as whole grains because the entire kernel is ground without further processing, leaving the germ and hull in the final product. They cook the slowest and spoil the quickest.

Grits are made from ground corn, typically from less sweet, starchy varieties often referred to as dent corn. Grits can be made from either yellow or white corn and are often labeled accordingly.

"Vittles" are food items that are hot and ready to eat, like soup beans and cornbread, a staple at the new restaurant, Phillips said. Also on the menu, of course, are grits. The restaurant features grits specials every day, but also offers plain grits that patrons can be customized to suit their tastes.

Grits refers to a ground-corn originating from Native American corn, that is common in the Southern United States and mainly eaten at breakfast. Mexican atole, and Italian polenta maize foods also originated from pre-columbian Native American corn.

Stone-ground grits are whole dried corn kernels that have been coarsely ground the old-fashioned way: between the two stones of a grist mill. Because the entire kernel is ground, including the germ, stone-ground grits often have a speckled appearance, a more toothsome texture, and a rich corn flavor.