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Recipe

Veal Grillades And Grits With Smothered Greens

  • Yield: 6 servings

Ingredients

  • 2 1/2 pounds veal top round, cut into 2-inch cubes
  • Creole seasoning
  • Flour, for dredging
  • 1/4 cup vegetable oil
  • 2 cups chopped onions
  • 1 cup chopped bell peppers
  • 1 cup chopped celery
  • 2 cups peeled, seeded and chopped tomatoes
  • 1 tablespoon chopped garlic
  • 5 bay leaves
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon oregano
  • 1/4 teaspoon dried basil
  • 2 cups beef broth
  • 1/2 cup dry red wine
  • Salt
  • Cayenne
  • Ground black pepper
  • 3 tablespoons chopped green onions
  • 2 tablespoons finely chopped parsley
  • Baked cheese grits:
  • 4 1/2 cups whole milk
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon butter
  • 2 cups quick cooking white grits
  • 2 cups grated white cheddar cheese
  • Southern Cooked Greens
  • 2 tablespoons chopped green onions, green parts only

Directions

  • In a mixing bowl, add the veal. Season with Creole seasoning. Add the flour and toss the meat, coating completely. Turn the meat out onto a floured surface and lightly pound the meat with a meat mallet. Turn the meat over and lightly pound again.
  • In a large, cast iron pot, heat the oil. When the oil is hot, add the veal. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers and celery. Season with salt and 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, beef broth and wine. Season with salt, cayenne pepper and black pepper. Bring the liquid to a simmer, and cook for about 1 1/2 hours or until the meat is very tender, stirring occasionally and keeping the pot partially covered. Remove the bay leaves.
  • FOR THE GRITS: In a saucepan, over medium heat, add the milk, salt, cayenne and butter and 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 4 to 5 minutes, stirring constantly, until the grits are tender and creamy. Pour the grits into a greased square glass pan. Sprinkle the remaining cheese over the grits. Place in a preheated 350 degree oven and bake for 10 to 15 minutes or until the cheese is melted and slightly golden.
  • To serve, spoon the grits in the center of each plate. Spoon the greens around the grits. Spoon the veal mixture over the grits. Garnish with green onions and parsley.