Grillades (gree-YAHDS) and grits, like salt and pepper or bread and butter, are an assumed pair in New Orleans. It sounds like dinner, and sometimes it is, but brunch is the most popular menu spot for the Creole dish.
I guess I can do half a review. I had the steak cooking along and went to the pantry to get the grits and I DIDN'T HAVE ANY!!! I always have grits so didn't even think about buying any! Bummer. So I served the steak over yukon-gold-mashed potatoes with the skins on. It was great...especially for a cold, rainy Fall night. BUT I can't wait to make it again with the grits. Yum!