Grillades and Grits with Tomato-Wine Gravy

Why You’ll Love This Recipe

• Classic Creole comfort: deeply flavored tomato–wine gravy over ultra-creamy grits.
• Forgiving and flexible: works with beef chuck or pork shoulder.
• Weekend-worthy, make-ahead friendly, and even better the next day.
• Clear, step-by-step guidance for tender meat and lump-free grits.

Grocery List

• Produce: Yellow onion, green bell pepper, celery, garlic, scallions, fresh parsley (optional)
• Dairy: Whole milk, unsalted butter, sharp cheddar (optional)
• Pantry: Beef or pork shoulder/chuck, stone-ground grits, tomato paste, diced tomatoes, dry red wine, beef or chicken stock, Worcestershire sauce, bay leaves, dried thyme, paprika, cayenne, kosher salt, black pepper, brown sugar (optional), red wine vinegar, neutral oil, all-purpose flour

Full Ingredients

For the Grillades (Meat and Seasoning)

• 2 1/2 pounds boneless beef chuck or pork shoulder, trimmed and cut into 1 1/2-inch pieces
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper
• 1/2 cup all-purpose flour (for dredging)
• 2 tablespoons neutral oil (canola or vegetable)

For the Tomato–Wine Gravy

• 1 large yellow onion, diced (about 2 cups)
• 1 green bell pepper, diced (about 1 cup)
• 2 celery ribs, diced (about 3/4 cup)
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 1 (14.5-ounce) can diced tomatoes with juices
• 2 cups low-sodium beef or chicken stock
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme (or 4 fresh thyme sprigs)
• 1 teaspoon light brown sugar (optional, balances acidity)
• 1 tablespoon red wine vinegar (to finish)

For the Creamy Stone-Ground Grits

• 1 1/4 cups stone-ground grits (not instant)
• 4 cups low-sodium chicken stock (or water)
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 1/2 cup shredded sharp cheddar cheese (optional, for extra creaminess)
• 1/2–3/4 teaspoon kosher salt, to taste
• 1/4 teaspoon black pepper
• 2 tablespoons thinly sliced scallions (stirred in)

For Serving

• 2 additional scallions, thinly sliced
• 2 tablespoons chopped fresh parsley (optional)
• Hot sauce, to taste (optional)

Step-by-Step Instructions

Step 1: Preheat and season the meat

Heat the oven to 325°F. Pat the beef or pork dry with paper towels. In a large bowl, combine the salt, pepper, paprika, and cayenne; toss the meat with the spices. Sprinkle the flour over the meat and toss again until lightly and evenly coated; shake off any excess.

Step 2: Sear for deep flavor

Heat the oil in a heavy Dutch oven (5–6 quarts) over medium-high heat until shimmering. Sear the meat in two batches without crowding, 3–4 minutes per side, until well browned. Transfer browned pieces to a plate; leave the drippings in the pot.

Step 3: Build the aromatic base

Add the onion, bell pepper, and celery to the pot with a pinch of salt. Cook over medium heat, stirring, until softened and lightly golden, about 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the tomato paste and cook, stirring, 1 minute to caramelize.

Step 4: Deglaze and assemble the braise

Pour in the red wine and scrape up browned bits. Simmer until reduced by about half, 2–3 minutes. Stir in the diced tomatoes with their juices, stock, Worcestershire, bay leaves, thyme, and the brown sugar (if using). Return the seared meat and any accumulated juices to the pot; bring to a steady simmer.

Step 5: Braise until fork-tender

Cover the pot and transfer to the oven. Braise until the meat is very tender and starting to fall apart, 2 to 2 1/2 hours. Check once midway; if the liquid drops below the meat, add 1/2 cup hot stock or water.

Step 6: Cook the grits

About 40 minutes before the braise is done, bring 4 cups stock and 1 cup milk to a gentle simmer in a medium saucepan. While whisking, slowly rain in the grits. Reduce to low, cover partially, and cook 25–35 minutes, stirring every 3–4 minutes, until creamy and tender with a little body. Off heat, stir in butter and cheddar (if using). Season with 1/2–3/4 teaspoon salt and the black pepper, then fold in 2 tablespoons scallions. Keep warm over very low heat; thin with a splash of hot water or milk as needed.

Step 7: Finish the gravy and serve

Remove the Dutch oven from the oven. Discard bay leaves and thyme sprigs. If the pieces are large, gently break them into bite-size chunks with a spoon. Skim excess fat from the surface. Stir in the red wine vinegar. If the gravy seems thin, simmer uncovered on the stovetop 5–10 minutes to thicken; if too thick, add a splash of stock. Taste and adjust salt and pepper.

To serve, spoon a bed of creamy grits into warm bowls. Ladle grillades and plenty of gravy over the top. Garnish with remaining scallions and parsley. Add hot sauce at the table if you like a kick.

Pro Tips

• For the best sear, dry the meat well and do not overcrowd the pot; brown in batches.
• Stone-ground grits vary by brand. Adjust liquid or time slightly until creamy but not soupy.
• Keep grits silky by stirring often and finishing with butter off heat to prevent breaking.
• Choose a lighter, dry red (Pinot Noir, Chianti) to complement rather than overpower the gravy.
• Make it ahead: the braise tastes even better the next day; reheat gently and finish with vinegar just before serving.

Variations

• All-Pork Version: Use pork shoulder. Add a pinch of fennel seed and finish with a splash of apple cider vinegar.
• No-Alcohol: Swap the wine for 3/4 cup extra stock plus 1 tablespoon balsamic or red wine vinegar.
• Pressure Cooker: Sear and build the sauce in the cooker, then cook at high pressure for 45 minutes; natural release 15 minutes.

Storage & Make-Ahead

Grillades keep 4 days in the refrigerator and freeze up to 3 months. Cool completely before storing; reheat gently over low heat, adding a splash of stock if needed. Grits are best fresh, but can be refrigerated up to 3 days; reheat on the stovetop with milk or water, stirring until smooth. For entertaining, braise the meat a day ahead and cook the grits just before serving.

Nutrition (per serving)

Approximate: 590 calories; 27 g fat; 40 g carbohydrates; 37 g protein; 3 g fiber; 980 mg sodium.