Grits and Grillades
- 2 cups grits
- 1/4 cup heavy cream
- 1 clove garlic, chopped
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 red bell pepper, chopped
- 1/4 yellow bell pepper, chopped
- 1/4 green bell pepper, chopped
- 1/4 red onion, chopped
- 1 tomato, cut into small cubes
- 1 tablespoon Creole seasoning
- 1 cup beef stock
- 1 cup veal stock
- 1/2 cup tomato sauce
- 1/2 cup red wine
- 1/2 cup olive oil
- 1/2 cup flour, plus more for dusting
- 4 (4-ounce) pieces baby veal, pounded 1/16-inch thick
Cook the grits according to package directions. Keep warm.
Bring the cream and garlic to a boil in a stockpot until the cream rises. Add the butter and whisk until creamy. Add the peppers, onions, tomatoes, and Creole seasoning to the pot and simmer until soft, 15 to 20 minutes. Add the beef stock, veal stock, tomato sauce, red wine, and 2 cups water and bring to a boil.
Meanwhile, in a frying pan, whisk together the olive oil and flour and cook until it becomes dark brown to make a roux. After the ingredients in the stockpot begin to boil, add the roux and whisk until the sauce thickens. Cook on low, stirring occasionally, about 20 minutes.
Dust the veal with flour. Pour 2 tablespoons olive oil in a large frying pan and saute the veal until golden brown, about 90 seconds per side. Take the veal out of the pan and cut into strips. Place 1/2 cup grits on the bottom of a large bowl. Add the veal strips and sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Scot Craig, owner Katie's Restaurant and Bar, New Orleans, LA