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1
In a mixing bowl, add the veal.
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2
Season with Creole seasoning.
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3
Add the flour and toss the meat, coating completely.
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4
Turn the meat out onto a floured surface and lightly pound the meat with a meat mallet.
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5
Turn the meat over and lightly pound again.
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6
Ina large, cast-iron pot, heat the oil.
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7
When the oil is hot, add the veal.
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8
Brown the meat evenly on both sides for 5 to 6 minutes.
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9
Add the onions, bell peppers and celery.
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10
Season with salt and cayenne.
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11
Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles.
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12
Cook for 5 to 6 minutes, or until the vegetables are wilted.
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13
Add the tomatoes and garlic.
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14
Cook, stirring often and scraping the bottom and sides of the pot, for 3 to 4 minutes.
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15
Add the bay leaves, thyme, oregano, basil, beef broth and wine.
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16
Season with salt, cayenne pepper and black pepper.
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17
Bring the liquid to a simmer, and cook for about 1 1/2 hours or until the meat is very tender, stirring occasionally and keeping the pot partially covered.
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18
Remove the bay leaves.
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19
For the grits: In a saucepan, over medium heat, add the milk, salt, cayenne and butter and bring to a boil.
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20
Stir in the grits and reduce the heat to medium.
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21
Stir for 30 seconds, then add 1 cup of the cheese and stir until the cheese melts.
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22
Cook, uncovered, for 4 to 5 minutes, stirring constantly, until the grits are tender and creamy.
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23
Pour the grits into a greased square glass pan.
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24
Sprinkle the remaining cheese over the grits.
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25
Place in the oven and bake for 10 to 15 minutes or until the cheese is melted and slightly golden.
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26
To serve, spoon the grits in the center of each plate.
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27
Spoon the greens around the grits.
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28
Spoon the veal mixture over the grits.
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29
Garnish with green onions.
