What Louisiana dish combines fried meat patties, brown gravy, and grits?

Grillades and grits is the Louisiana dish combining fried meat patties, brown gravy, and grits.

Grillades are slices or medallions of meat, traditionally veal or beef, that are browned and then braised in a seasoned sauce. The sauce commonly includes the Louisiana flavor base of onion, celery, and bell pepper, along with tomatoes or stock. The long simmer makes the meat tender and produces a rich gravy.

The dish is strongly associated with New Orleans Creole cooking and is especially known as a brunch food. It is usually served over creamy grits, creating a combination of crisp browned meat, soft cornmeal, and savory sauce.

Grillades and grits is sometimes confused with shrimp and grits, but the defining protein in traditional grillades is meat rather than shrimp. The name “grillades” reflects the browned, grilled, or fried preparation of the meat before braising.