Grillades /ɡree-yahds/ are medallions of various meats, conventionally beef,[1] but veal and pork are also used in modern recipes. Often served with gravy at breakfast or brunch over grits, they are a traditional Creole food.
Despite the name, grillades are not grilled, but fried or seared.[2] For grillades with gravy, the meat is cut into medallions, pounded flat, seasoned and dredged in flour. The meat is then browned and braised in a flavorful liquid made up of roux and chopped or crushed tomatoes.[3] The "trinity" (chopped bell pepper, onion and celery), garlic, beef broth and wine are called for in many recipes. Thyme, bay leaves and cayenne or hot sauce are common seasonings.[4] [5] The braising liquid is used as a gravy for the finished dish.
For ”grillades and grits”, the grillades are placed on a bed of grits, often cheese grits, and the gravy poured over both.
This dish is served in many restaurants in Chicago