Recipe
Veal Grillades And Grits With Smothered Greens
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.
Recipe Details
- Source: Emeril Live EM1C49
- Dish Type: Entree
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