Grits and Grillades

Ingredients

• 1 cup beef stock 
• 1 tablespoon creole seasoning 
• 0.5 cup flour for dusting plus more
• 1 clove garlic chopped
• 0.3  bell pepper green chopped
• 2 cups grits 
• 0.3 cup heavy cream 
• 0.5 cup olive oil 
• 0.3  bell pepper red chopped
• 0.3  onion red chopped
• 0.5 cup red wine 
• 1  tomatoes cut into small cubes
• 0.5 cup tomato sauce 
• 4 tablespoons butter unsalted ()
• 16 ounce baby veal 
• 1 cup veal stock 
• 0.3  bell pepper yellow chopped

Equipment

• bowl
• frying pan
• whisk
• pot

Directions

1. Cook the grits according to package directions. Keep warm.
2. Bring the cream and garlic to a boil in a stockpot until the cream rises.
3. Add the butter and whisk until creamy.
4. Add the peppers, onions, tomatoes, and Creole seasoning to the pot and simmer until soft, 15 to 20 minutes.
5. Add the beef stock, veal stock, tomato sauce, red wine, and 2 cups water and bring to a boil.
6. 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.
7. Dust the veal with flour.
8. 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.
9. Place 1/2 cup grits on the bottom of a large bowl.
10. Add the veal strips and sauce.