Grits and Grillades

Name: Grits and Grillades
Prep time: 1 h 13 min
Cook time: 1 h 13 min
Total time: 1 h 13 min
Yield: 4
Cuisine: Southern
Ingredients: 237 milliliters beef stock; 1 Tbsp Creole seasoning; 118 milliliters flour, plus more for dusting; 1 clove garlic, chopped; 0 green bell pepper, chopped; 473 milliliters grits; 59 milliliters heavy cream; 118 milliliters olive oil; 0 red bell pepper, chopped; 0 red onion, chopped; 118 milliliters red wine; 1 tomato, cut into small cubes; 118 milliliters tomato sauce; 4 Tbsps (1/2 stick) unsalted butter; 454 grams baby veal, pounded 1/16-inch thick; 237 milliliters veal stock; 0 yellow bell pepper, chopped

You can never have too many morn meal recipes, so give Grits and Grillades A mixture of garlic, bell pepper, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 13 minutes.

Instructions

Cook the grits according to package directions. Keep warm.

Ingredients you will need

Grits

Bring the cream and garlic to a boil in a stockpot until the cream rises.

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Garlic

Cream

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Pot

Add the butter and whisk until creamy.

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Butter

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Whisk

Add the peppers, onions, tomatoes, and Creole seasoning to the pot and simmer until soft, 15 to 20 minutes.

Ingredients you will need

Creole Seasoning

Tomato

Peppers

Onion

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Pot

Add the beef stock, veal stock, tomato sauce, red wine, and 2 cups water and bring to a boil.

Ingredients you will need

Tomato Sauce

Veal Stock

Red Wine

Water

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.

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Olive Oil

All Purpose Flour

Sauce

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Frying Pan

Pot

Whisk

Dust the veal with flour.

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All Purpose Flour

Veal

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.

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Olive Oil

Veal

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Frying Pan

Place 1/2 cup grits on the bottom of a large bowl.

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Grits

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Bowl

Add the veal strips and sauce.

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Sauce

Veal

Equipment

Ingredients

Servings:

237milliliters

beef stock 1Tbsp

Creole seasoning 118milliliters

flour, plus more for dusting 1clove

garlic, chopped 0

green bell pepper, chopped 473milliliters

grits 59milliliters

heavy cream 118milliliters

olive oil 0

red bell pepper, chopped 0

red onion, chopped 118milliliters

red wine 1

tomato, cut into small cubes 118milliliters

tomato sauce 4Tbsps

(1/2 stick) unsalted butter 454grams

baby veal, pounded 1/16-inch thick 237milliliters

veal stock 0

yellow bell pepper, chopped

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is RELAX Riesling. It has 4.1 out of 5 stars and a bottle costs about 10 dollars.