Grillades With Cheesy Grits And Baked Apple Porridge For Breakfast
I am forever searching for recipes that are a bit different to offer for breakfast. I saw this recipe on Spicy Southern Kitchen, Christin knows a thing or two about comfort food, it sounded absolutely delicious and I knew I had to make it. The other recipe I found is on Nicole’s wonderful blog The James Kitchen, it’s called Baked Plum Porridge but I decided to use apples since they are in season. Both recipes are comfort food at it’s best, warming and filling and a great way to start the day. When the weather turns colder smoothies don’t cut it for me, don’t get me wrong I still love them but I have a tough time drinking something cold. I want a warm meal and these two delicious recipes satisfy.
The Grillades can be made a day ahead, all you do is warm it and make the grits. The recipe calls for an economical cut of beef. round steak which can be quite tough, it needs to cook a long time to tenderize, this is why I say to make it the day before. It actually tastes even better the next day. I made a few changes, you can click on the link above to see the original, here is my take on this great dish. Traditionally the beef for this dish is cut into medallions and pounded thin, I bought already thinly sliced round steak and cut it into strips. I was gifted a container of Creole seasoning from my good friend Emily and I hadn’t used it, when I saw this recipe I thought it would be the perfect recipe to try it out, and I have to say I love it, thanks Em!!
Grillades With Cheesy Grits
Serves 6 generously
1 1/2 lb thin sliced round steak cut into strips
8 links breakfast sausage
1 stalk celery, cut into small pieces
1 small onion chopped
1 small (baby)red bell pepper chopped into small pieces
1 small yellow,(baby) orange or green bell pepper
1 clove garlic sliced
Flour to coat meat Approximately 1/3 cup
2 tsp creole seasoning (added to the flour)
2 bay leaves
1 tsp dried basil
14 oz beef or chicken stock
1 1/2 cup chopped cherry tomatoes or 1 14 oz can chopped tomatoes
1 tsp red wine vinegar
hot sauce (tabasco or chill) approx 1 tbs.
salt and pepper
olive oil or bacon fat to fry the meat and vegetables (I used bacon fat)
Heat the oil or bacon fat in a skillet, Add the flour and creole seasoning to a ziplock bag and put the beef strips in and shake the bag so that each piece is coated. When pan is hot first brown the sausage and set aside then add the beef and let it brown, remove from pan and set aside (you may need to fry the beef in two batches)
While pan is still hot add a little more oil or bacon fat, the onion, celery and peppers and cook stirring frequently until they soften, now add the garlic and cook for a few more minutes until garlic softens. Take 1 tbs of the seasoned flour you used for the meat and sprinkle on the vegetables and stir. Let the flour cook with the vegetables approximately 1 minute and then add the stock and tomatoes. Bring to a boil and add the vinegar and hot sauce, bay leaf and basil. adjust the seasoning and add the beef, cut the sausage into bite size pieces and add also. Cover and cook on low heat stirring frequently until meat is tender and sauce is thick, approximately 1 1/2 hours. Refrigerate over night heat and serve the next day with the grits. Be sure to remove the bay leaves before serving!!
First let me say I didn’t use stone ground grits, just regular Quacker brand. To serve 6 you use 1 1/2 cups grits to 6 cups liquid. I used 3 cups water and 3 cups whole milk and 1/2 tsp salt. Add the grits when the liquid comes to a rollling boil stirring constantly, let cook following package instructions (about 15 minutes) For cheese grits add 1 cup grated cheese I used manchego (my fave). When the grits are done and you have removed from the heat add some butter and the grated cheese. Stir until the butter and the cheese melt. Serve immediately with the grillades.
Baked Apple Porridge:
I made it exactly like Nicole instructed, see here, except I switched apples for plums. I sprinkled the apples with cinnamon and a little nutmeg before putting the oat mixture on top.
Nicole used plums which are much softer and cook quicker than apples and I should have thought of that when making this one. Next time I make it I am going to pre bake the apples for about 30 minutes to soften and caramelize them and then I will add the rest of the ingredients.
It is so delicious, the oats become almost fluffy, not too sweet, the gentle spicing of cinnamon and nutmeg are wonderful with this warm comforting dish. A splash of cream or dollop of yogurt and a drizzle of maple syrup make this a memorable and delicous breakfast.
Wow Suzanne, you’ve outdone yourself for breakfast — and maybe for any other meal too. I love cheese grits, but this really kicks it up a notch (or 3)! The apple porridge sounded good, but when I saw your photo, it was to die for. Umm… I might have to make “breakfast” for lunch. Mega hugs! 🙂
Both are delicious, I could eat the grillades any time of day, it’s really wonderful and that baked porridge is so good. I love oats and it just called to me. Thanks Teagan.
Well, I’m glad you listened to its call — as I’m sure those eating it were too! 🙂
I love grits! They are not even easy to get here in the UK, last time I found Hungarian grits that are pretty much the same. I have never made cheesy grits and the cheese and the butter with the steak sounds like absolutely perfect comfort food! I hope you have a great weekend 🙂
Thanks Petra, never had Hungarian grits, wow. I hardly ever make them and every time i do I wonder why I don’t make them more often because they are so good.
I have dishes like that too but there is so miuch delicious food to cook! 🙂
Grits as you now are a Southern staple-we love them too. Glad you discovered a great new recipe you enjoyed using them!!! Wonderbaar-Suzanne-Love anything apple/oats! Getting chilly there now? Cheryl
I never had grits growing up, I didn’t know what a grit was, LOL, Joe Pesci in that movie, My Cousin Vinny, made me laugh. Southerners know a thing or two about good comfort food. Thanks Cheryl.
LOL love Joe Pesci! Have a great day!
I have never heard about this dish.. Sounds like a great dish..flavorful
It is very flavorful really a wonderful combination. Thanks so much.
What rich and wonderful recipes! I love Nicole’s cooking too and somehow missed this recipe. As soon as I saw grits I knew you were going Southern on us. I love grits and what you did with the meat and veggies with them….i’m craving it now! And that apple porridge looks soooooo good. This is my kind of breakfast. Wow. You’ve outdone yourself here.
Yes I channeled a Southern cook for the grits. I am not Southern by any stretch of the imagination but I do love Southern food, also love Creole cooking. Nicole’s delicious baked porridge is so good, it keeps well in the fridge and heats like a dream. Leftovers of both breakfasts are delicious. Thanks so much Amanda.
I have never tried grits! These sound very yummy! Everything looks amazing and something new for me to try. I like your tip on cooking the day ahead! I will go and visit these blogs for sure! very nice as always Suzanne!
Thanks Lyn, grits are really good. I did not grow up eating them, but I have learned to really like them.
I would like to try
One dish looks more tasty and comforting than the next. 🙂
Thank you so much Ronit!
I know I’ve checked what grits are made from…corn, I’m guessing. Wrong! Ground maize. Had to check again. Memory is so bad these days. What a breakfast – or this more like brunch? Anyway, I’ll have to check the baked plum porridge link. It’s gotten so cold here already I might start making porridge again. 🙂
Yes grits are corn, not sure why they are different than polenta. I do like grits though. The grillades would be good for any meal, it’s served as breakfast in Louisiana, at least that is what wikipedia said, I think it would be a nice dinner as well. It’s cold here today, actually turned my heat on. The warm porridge is perfect on a cold morning. Thanks Johnny.
Nicole’s porridge is delicious , as to southern dishes, I am visiting Luisiana for a week and will buy some creole seasoning before I leave . I have eaten grits but never cooked it, I should try it!
Thanks Gerlinde, yes it’s a wonderful recipe, simple and delicious and healthful too! i love the creole seasoning, my friend Emily brought it from Louisiana, have a a great time there, I was in New Orleans and loved it. Cafe du Monde is one of my favorite spots for beignet and coffee. So so good!!!
Both recipes sound amazing Suzanne, breakfast is my most favorite meal of the day and like you I love comfort food when it is cooler. Very nice dishes!
Thanks Cheri, I am a breakfast fan, always have been.
What a breakfast! Wished I lived around the corner from you…so grits is really like polenta? We love polenta, a great gluten free ingredient.
Thank you so much, grits are corn but but tastes different than polenta and has a different texture. I like both. Thank you so much.
I like hot breakfasts when the weather turns colder too, and this sounds like a wonderful breakfast for this time of year! I don’t eat porridge very often, but I will have to try this baked apple version–I’m sure it will make me want to eat it more often! 🙂
Thanks Nancy, yes both are really nice hot breakfasts and are very filling.
What a splendid breakfast Suzanne!
Thanks so much Sonal!
These both look amazing. I’m not sure I could eat meat for breakfast, although the grillades would be perfect any other time of the day. The apple porridge looks absolutely delicious…
Yes the grillades are wonderful but I prefer for brunch rather than early morning. Thanks so much.
Very nice change from shrimp and grits. In the past, I have substituted brown rice farina for grits to get away from the high-glycemic corn and it works very nicely with cheese. http://www.bobsredmill.com/shop/cereals/organic-brown-rice-farina.html
Thanks Barbara, I will look at that brown rice farina definitely more healthful than corn. Thank you!
I lived in the south for ten years and thought grits were made from hominy which is corn treated with lime or something. Maybe not all grits are made that way.
I have heard of hominy grits, they could very well be. I honestly know very little about grits but wondered why they are white and polenta is yellow maybe it is because they are treated with something. They are really good though!
Both the dishes look very tempting and the Baked Apple Porridge looks very delicious, Suzanne! 🙂
Thanks so much Linda!
A fabulous apple version, Suzanne, I am so looking forward to trying this out – caramelizing them beforehand sounds a great thing to do. Grits, I have a package in the larder and have been dying to make some – I only needed a meaty version for my shrimps-averse husband, thanks to you, we are good to go now. Thank you very much for your nice compliments.
Thanks Nicole, I put this on my menu. It’s delicious and next time the apples and maybe pears and cranberry will be caramelized. It’s a wonderful recipe thank you!
Combo of Flavours sounds interesting Suzanne…
Thanks Chitra. It’s really a wonderful combination. In the grillades!
I never had grits and never had porridge. Looking at these photos, I think I missed a lot. I love the photos and they looks so~ delectable.
Wow, Fae. I grew up on porridge but never had grits until I grew up and left home. They really are wonderful thanks so much!
Can I come over for breakfast? It looks much more more than filling!
Thank you so much, of course I wish we could have breakfast together, wouldn’t that be fun!!
I’ve never tried grits Suzanne, but seen them on these cooking shows! I hope to try them soon !! I love the ingredients used here, sounds really flavorful ! Both the dishes are fabulous 🙂
Thanks Freda it really is a delicious recipe very tasty and I recommend you give grits a try sometime they are wonderful!
Yum! I feel the same way as you, I love grits but just never really make them- but I should! And that porridge looks addicting!
Thank you both meals are wonderful but yes I really love that porridge, it’s so easy to make and tastes just wonderful.
Oh, Suzanne, you make my heart sing with your cheesy grits. Was there ever such a delicious comfort food?!?! I’ve never been a grillades fan, but they were everywhere in southwest louisiana.
That apple porridge looks divine. I definitely want to make that! Thank you!!!!
I had never had grillades before but I liked it a lot, the creole seasoning you sent me really is wonderful and made it very tasty. The porridge is fantastic, so many ways you can make it and it’s super easy. I am a hot cereal or porridge fan. Thanks Em!
These both look like such comforting dishes Suzanne… hearty and full of flavour.
Thanks so much Margot!!
Hey Suzanne– I’d never had grits til this summer when we visited in-laws in upstate NY! We had grits topped with their homemade maple syrup with breakfast– and I was happily surprised how much I loved it! So this looks super intriguing– all that good beefy flavor along with the grits. What a delicious idea…
Oh that sounds good, I like grits both savory and sweet. I don’t have them often but every time I make them I wonder why I don’t do it more often. Thanks so much Rhonda.
Both recipes sound very flavorful, Suzanne! I’m always looking for breakfast recipes, too, as we have a lot of company. Both of these look so warm, hearty, and comforting for those cold winter mornings. Your guest are very fortunate!
Shari thank you so much. Breakfast is my favorite meal, even if it’s a smoothie I love to have breakfast. I really love both of these recipes and plan on making them often.