Paula Deen's Grillades and Grits

Indulge in the comforting Southern flavors of Paula Deen’s Grillades and Grits, a classic dish that blends tender, slow-simmered beef or veal medallions with creamy, buttery grits. These flavorful grillades, seared and simmered in a rich tomato-based gravy infused with aromatic onions, peppers, celery, and bold seasonings, are the epitome of Creole-inspired comfort food. Paired with perfectly cooked grits enriched with butter and optional heavy cream, this dish is an irresistible combination of hearty and creamy textures. Perfect for brunch, dinner, or a special occasion, this one-pot wonder serves up layers of flavor with simple ingredients and a touch of Southern hospitality. Garnished with fresh parsley, it’s as visually vibrant as it is delicious. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is your ticket to savoring a soulful classic with minimal effort.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds Beef or veal round steak, cut into 1/2-inch thick medallions
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 cup All-purpose flour
• 4 tablespoons Vegetable oil
• 1 medium Yellow onion, finely diced
• 1 medium Green bell pepper, finely diced
• 2 stalks Celery stalks, finely chopped
• 3 cloves Garlic cloves, minced
• 14.5 ounces Diced tomatoes, canned with juices
• 2 cups Beef stock or broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Hot sauce
• 2 leaves Bay leaves
• 1 cup Grits
• 4 cups Water or chicken broth (for grits)
• 2 tablespoons Butter
• 0.25 cup Heavy cream (optional)
• 2 tablespoons Chopped fresh parsley (for garnish)

Directions

Step 1

Season the beef or veal medallions on both sides with 1 teaspoon of salt, 1 teaspoon of black pepper, and garlic powder.

Step 2

Dredge the medallions in the all-purpose flour, coating evenly, and shake off any excess flour.

Step 3

Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the medallions on both sides until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.

Step 4

In the same skillet, reduce the heat to medium and add the onions, green bell pepper, and celery. Sauté until softened, about 5-7 minutes.

Step 5

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

Stir in the diced tomatoes (with their juices), beef stock, Worcestershire sauce, hot sauce, bay leaves, and the remaining 1 teaspoon of salt. Bring the mixture to a simmer.

Step 7

Return the seared medallions to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let simmer for 45-60 minutes, stirring occasionally, until the meat is tender and the sauce has thickened.

Step 8

While the grillades are cooking, prepare the grits. In a medium saucepan, bring 4 cups of water (or chicken broth) to a boil. Slowly whisk in the grits and reduce the heat to low. Cook, stirring frequently, for 20-25 minutes, or until the grits are thick and creamy.

Step 9

Stir butter and heavy cream (if using) into the cooked grits. Adjust seasoning with salt and pepper to taste.

Step 10

To serve, spoon a generous portion of grits onto a plate or shallow bowl. Top with grillades and the rich tomato gravy. Garnish with chopped fresh parsley.

Nutrition Facts

Serving size	(4426.0g)

Amount per serving	% Daily Value*
Calories	4201.3

Total Fat 204.7g	0%
Saturated Fat 74.2g	0%
Polyunsaturated Fat 38.0g
Cholesterol 962.0mg	0%
Sodium 9185.5mg	0%
Total Carbohydrate 270.9g	0%
Dietary Fiber 22.7g	0%
Total Sugars 30.5g
Protein 307.5g	0%

Vitamin D 4.5IU	0%
Calcium 435.6mg	0%
Iron 38.8mg	0%
Potassium 5864.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 29.6%

Carbs: 26.1%