That's how you say Grillades!
Here's another example that some of the great foods of our cultures are poor mans foods. In this Creole classic, beef medallions are served up with its delicious gravy at breakfast or brunch after a late night out or Cotillion ball, over grits which is basically a gritty way of saying polenta.
For grillades with gravy, the meat is cut into medallions, pounded flat with a mallet which is how 1lb of meat can serve up 6-8 person! The meat is then seasoned with a wonderful concoction of creole seasoning & dredged in flour.
A cast iron skillet works wonders in browning the meat, which is then cooked with roux, tomatoes & of course the 'trinity': chopped green bell pepper, onion and celery
Beef broth & red wine is most commonly used as a cooking liquid.
But what truly makes this dish so special for me and sets it apart from plain old pot roast is the seasoning as well as the finishing with a touch of red wine vinegar.
There's only one way I make my grits and this is it! Grillades on grits, nothing quite like it. So before the cool temperatures leave us and spring comes upon us not a moment too soon, now may be the perfect time to sneak in one more rib sticking meal from NOLA.