Recipe courtesy of Ann Brittain

Grillades and Grits

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  • Level: Easy
  • Yield: 4 servings
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Beau Fort Grits:

4 cups water

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup quick grits

Cayenne pepper

Beau Fort Grillades:

1 pound round steak, cut into strips

Creole Seasoning, for seasoning steak strips

Flour, for dredging

5 strips bacon

1 small onion, chopped

1 small bell pepper, sliced in 1/4-inch rounds

Water, to make gravy


  1. Grits:
  2. Boil 4 cups water and add salt and pepper. Add quick grits, stirring until mixed well. Reduce heat and cook about 5 minutes stirring occasionally. Remove from heat. Place in a greased casserole dish. Top with cayenne pepper, if desired.
  3. Grillades:
  4. Season steak strips. Dredge in flour. Fry bacon in heavy skillet. When browned, remove bacon strips from skillet and saute onions and bell pepper in bacon drippings. Fry floured beef strips until brown. Remove strips from pan. Add water to make gravy. Return strips to gravy and heat through,
  5. Serve the grillades over the grits.