Ingredients
- 2 1/2 pounds veal top round, cut into 2-inch cubes
- Essence or Creole seasoning, recipe follows
- Flour, for dredging
- 1/4 cup vegetable oil
- 2 cups chopped onions
- 1 cup chopped bell peppers
- 1 cup chopped celery
- Salt
- Pinch cayenne pepper
- 2 cups peeled, seeded and chopped tomatoes
- 1 tablespoon chopped garlic
- 5 bay leaves
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 2 cups beef broth
- 1/2 cup dry red wine
- Ground black pepper
- 3 tablespoons chopped green onions
- 2 tablespoons finely chopped parsley leaves
For the 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
- Southern Cooked Greens, recipe follows
Description
Food Network Invites You To Try This Veal Grillades And Grits With Smothered Greens Recipe From Emeril Lagasse.
Food Network
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