Grillades and Baked Cheese Grits (Emeril Lagasse) Recipe

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Grillades and Baked Cheese Grits (Emeril Lagasse)
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  1. Combine the beef and veal in a large mixing bowl. Season the meat with the Essence, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper, tossing to coat well. Add the flour and toss to coat the meat completely. Turn the meat out onto a well-floured surface and lightly pound the meat with a meat mallet. Turn the meat over and lightly pound the other sides of the meat.
  2. Heat 1/4 cup of the oil in a large cast iron pot over medium-high heat. When the oil is hot, add the meat, in batches, if necessary and brown evenly on both sides, for 5 to 6 minutes. Drain the meat on paper towel-lined plates. (Add the remaining half of the oil to the pan, as needed between batches, waiting for the oil to heat before adding the meat.)
  3. Add the onions, bell peppers, and celery to the oil. Season with 1/2 teaspoon of the salt and the cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, stock, and wine. Return the browned meat to the pot and season with the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
  4. Bring the liquid to a simmer, cover partially, and reduce the heat to low. Cook for about 1 3/4 to 2 hours, stirring occasionally, or until the meat is very tender. Remove the bay leaves and stir in the chopped parsley.
  5. Place a portion of the Baked Cheese Grits into a shallow serving bowl and spoon the grillades and some of the gravy over the grits. Garnish with some chopped green onions and serve immediately.
  6. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  7. Combine all ingredients thoroughly.
  8. Yield: 2/3 cup
  9. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  10. Baked Cheese Grits:
  11. Preheat the oven to 350 degrees F.
  12. Lightly grease a 9 by 9-inch baking dish with 1 tablespoon of the butter.
  13. Heat a saucepan over medium heat and add the milk, salt, cayenne and remaining tablespoon of butter. Bring to a boil, stir in the grits, and reduce the heat to medium. Stir for 30 seconds, then add 1 cup of the cheese and stir until the cheese melts. Cook, uncovered, for 6 to 8 minutes, stirring constantly, until the grits are tender and creamy. Pour the grits into the prepared pan and sprinkle the remaining cheese over the grits. Bake for 20 to 25 minutes, or until the cheese is melted and slightly golden. Serve hot.
  14. Yield: 6 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1113.53 Kcal (4662 kJ)
Calories from fat 524.99 Kcal
% Daily Value*
Total Fat 58.33g 90%
Cholesterol 265.2mg 88%
Sodium 4980.05mg 208%
Potassium 1727.96mg 37%
Total Carbs 53.33g 18%
Sugars 19.47g 78%
Dietary Fiber 6.24g 25%
Protein 87.13g 174%
Vitamin C 48.1mg 80%
Vitamin A 0.9mg 30%
Iron 20.6mg 115%
Calcium 675.8mg 68%
Amount Per 100 g
Calories 119.81 Kcal (502 kJ)
Calories from fat 56.49 Kcal
% Daily Value*
Total Fat 6.28g 90%
Cholesterol 28.53mg 88%
Sodium 535.82mg 208%
Potassium 185.92mg 37%
Total Carbs 5.74g 18%
Sugars 2.1g 78%
Dietary Fiber 0.67g 25%
Protein 9.37g 174%
Vitamin C 5.2mg 80%
Vitamin A 0.1mg 30%
Iron 2.2mg 115%
Calcium 72.7mg 68%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.3
  • 28

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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