Grillades and grits

Grillades and grits

Ingredients/Components

• butter - 1/2 c
• cornstarch - 2 Tbsp
• water - 1/4 c
• chopped onion - 1/2 c
• chopped celery - 1/2 c
• bay leaf - 1 item
• Italian seasoning
• salt and pepper - 1 item
• parsley - 2 Tbsp
• olive oil - 1/2 c
• tomato paste - 2 Tbsp
• chopped scallions - 1/2 c
• each - 8 thinly
• Worcestershire - 1 Tbsp
• beef stock - 1 qt
• green bell peppers, chopped
• ripe tomatoes, diced - 4 item
• garlic cloves, chopped - 3 item
• grits - 1 item

How to make grillades and grits:

Season the veal with salt and pepper. Heat the butter in a large skillet and saute until the veal is lightly browned, about 3 minutes per side. Transfer meat to warm preheated oven (175°) while preparing the sauce.

Heat olive oil in a large saucepan. Saute onions, garlic, scallions, bell peppers and celery until tender. Stir in Italian seasoning, tomatoes, Worcestershire and tomato paste. Blend well and add beef stock. Cook 5 minutes, stirring frequently. In a small bowl, blend cornstarch with 1/4 cup of water; stir the liquid cornstarch into the sauce, then add parsley, salt and pepper to taste and cook over medium-high heat until the sauce is reduced by about 1/4. Remove bay leaf. Spoon grillade sauce onto 8 plates and center a veal escalape on each. Place cooked grits on each side of the meat. Ladle additional sauce over the veal and grits and serve. Serves 8.

Recipe categories: Breakfast, Main dish, Beef.