GRILLADES AND GRITS

By • April 6, 2013 • 0 Comments

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Author Notes: There are so many tasty ways to make savory grits. This one, which is inspired by Brennan's Restaurant (in New Orleans and Houston), takes grits to a haute level. Basic grits are served with thin veal cutlets and an amazing sauce to marry it all together. Waverly

Serves 8

for the grits

  • 5 cups water
  • 1 teaspoon salt
  • 1 cup grits
  • 1/4 cup butter
  • salt and freshly ground black pepper to taste
  1. BOIL AND SIMMER: In a large saucepan, bring the water to a boil. Add the salt and then gradually stir in the grits. Simmer until thickened, about 5 - 10 minutes. Stir in the butter.
  2. SEASON AND SET ASIDE: Season the grits with salt and freshly ground black pepper and set aside.

for the grillades:

  • 1/2 cup butter
  • 8 (3oz) veal scallops, pounded thin and seasoned with salt and pepper
  • 1/2 cup olive oil
  • 1/2 cup finely chopped yellow onion
  • 1 bunch green onions, white and light green parts chopped
  • 3 cloves garlic, finely chopped
  • 1 1/2 cup chopped green bell pepper
  • 1 1/2 cup chopped celery
  • 4 large tomatoes, chopped
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 2 teaspoons each: chopped fresh basil, chopped fresh oregano, chopped fresh marjoram, and chopped fresh rosemary
  • 1 tablespoon Worcestershire sauce
  • 1 quart beef stock
  • 2 tablespoons corn starch
  • 1/4 cup water
  • salt and freshly ground black pepper to taste
  • 1/4 cup chopped flat-leaf parsley
  1. SAUTE THE VEAL: In a large skillet, melt the butter over MEDIUM HIGH heat. Add veal scallops to the pan. Don't overcrowd the pan. You want to fit as many veal scallops as you can without them touching. Sauté each side until lightly browned, about 2 minutes per side. When done, remove them to a plate and set aside and keep warm.
  2. MAKE THE SAUCE: In another large skillet, heat the olive oil over MEDIUM HIGH. When the oil is hot, add the yellow onions, green onions, garlic, bell pepper and celery and saute until soft. Add the bay leaf, herbs, tomatoes, tomato paste and Worcestershire sauce and stir to combine. Stir in the beef stock and cook for about 5 minutes. Combine the cornstarch and water and stir it into the pan. This will thicken the mixture just a bit. Still using MEDIUM HIGH heat, cook the sauce until it reduces a bit to get a fuller flavor, about 5-10 minutes. Remove the bay leaf and season to taste with salt and pepper.
  3. SERVE: Cover each plate with a generous amount of sauce. Place one of the veal scallops on top of the sauce and then a generous spoonful of grits beside the veal. Top with more sauce; sprinkle with chopped parsley; and serve.
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