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Grillades and Baked Cheese Grits Recipe

Grillades and Baked Cheese Grits

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Average Rating:

Total Reviews: 8

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  • on December 21, 2011

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    I registered to food network just to write a review on this dish! I am from Louisiana and have had many a grits and grillades, but this was amazing! Lots of depth in flavor and richness. My little louisiana boy (2yrs old cleaned his plate and yelled "i want more, momma!" I highly recommend and wouldn't change a thing!

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  • on April 04, 2009

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    This is a great recipe of a N.O. classic....one of my husbands favorite restaurant dishes (we live in South LA and he loves this version. My kids also love it (esoecially the cheesy baked grits.

    I usually skip the pricey veal and buy steak that's alread sliced thin (saves a ton of time pounding the meat. I also made it the second time in a non-stick skilet rather than the cast iron (used 1/2 of the oil in recipe and it still tasted great.

    For those who don't like grits, serve it over white rice.

    Emeril you never let me down.

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  • on December 22, 2008

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    Served this at a Jazz Brunch nothing left but empty dishes! A bit of work but well worth it. Im not sure if this is my new favorite or if Emeril super stuffed shells still are!

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  • on November 02, 2007

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    Ok. I live in New Orleans but have not had Grillades and Grits before. I made this for my boyfriend who is a New Orleanian and who told me about the tradition of this classic dish. I followed the instructions exactly since I didn't know what to expect. I cheated, however, and used instant grits and mixed in a ton of sharp cheddar cheese. The boyfriend said it was the best he'd ever had, much higher quality than the traditional brunch dish served at restaurants. Yes, this is supposed to be served as a brunch. As you would expect, Emeril has given us a kicked-up version of a classic. I can't wait to make it again. To me, it is key to get the grits piping hot and then ladle the grillades on top and serve immediately. I would go for it and get the veal. Nice subtle difference in texture and richness in those bites compared to the beef bites.

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  • on April 23, 2007

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    Awesome eats. I found it a bit challanging, but well worth it.

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  • on April 16, 2007

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    I never thought my husband would eat this...but he declared it the best meal he's ever had...including restaurants! Definitely will be making this again!

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  • on December 23, 2006

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    I have lived in New Orleans most of my life but have never made grillades, as dish I love. I just cooked it up for the holidays today and I had to tweek the recipe too much to get it to taste right. I was a bit dissapointed and annoyed, veal is very expensive.

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  • on October 29, 2005

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    I have made this recipe many times over the last couple of years and I love it more every time I make it. Sometimes if I am watching my carbs I just make the grillades without the grits and eat it like a soup. Delicious anyway to serve it.

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