Dish: Grillades & Grits
1 lb veal leg slices, pounded
6 coves fresh garlic, diced
1 yellow onion, diced
1 bunch celery, diced
4 cups san marzano tomatoes, milled
1 large carrot, diced
1 cup beef stock
1 cup grits
¼ lb butter
1 tsp Creole seasoning
Season veal w/salt &pepper
Fry in oil until crisp
In stock pot, heat olive oil (2 tbsp)
Add equal amount of flour & cook until dark brown
Add onions, celery, garlic and carrot
Cook for 2min or until onions get soft. Season w/salt & pepper.
Add tomatoes and reduce heat to simmer.
Reduce by 1/3. Add ½ of beef stock.
Add fried veal & cook on low for 1 hour.
Add more beef stock as needed.
Cook grits & season w/ Creole seasoning.
Serve veal over grits.