Veal Grillades And Grits With Smothered Greens

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Veal top round - cut into 2" cubes
		Creole seasoning
		Flour - for dredging
1/4 cup	59ml	Vegetable oil
2 cups	125g / 4.4oz	Chopped onions
1 cup	146g / 5.1oz	Chopped bell peppers
1 cup	110g / 3.9oz	Chopped celery
		Salt - to taste
		Cayenne pepper - to taste
2 cups	125g / 4.4oz	Chopped peeled seeded tomatoes
1 tablespoon	15ml	Chopped garlic
5		Bay leaves
1/4 teaspoon	1.3ml	Dried thyme
1/4 teaspoon	1.3ml	Dried oregano
1/4 teaspoon	1.3ml	Dried basil
		Freshly-ground black pepper - to taste
2 cups	474ml	Beef broth
1/2 cup	118ml	Dry red wine
		Baked Cheese Grits
4 1/2 cups	1066ml	Whole milk
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1 tablespoon	15ml	Butter
2 cups	474ml	Quick-cooking white grits
2 cups	292g / 10oz	Grated white Cheddar cheese
		For Serving
1		Southern Cooked Greens - see * Note
2 tablespoons	30ml	Chopped green onions, green parts only
2 tablespoons	30ml	Finely-chopped parsley

Recipe Instructions

* Note: See the "Southern Cooked Greens" recipe which is included in this collection

In a mixing bowl, add the veal. Season with Creole seasoning. Toss the meat in flour, 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 pan in oven and bake in a preheated 375 degree oven 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 Southern Cooked Greens around the grits. Spoon the veal mixture over the grits. Garnish with green onions.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C49) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.