Episode 301: Tom's Childhood Recipe: Grillades & Grits

Challenge: Childhood
Dish: Grillades & Grits

1 lb veal leg slices, pounded
6 coves fresh garlic, diced
1 yellow onion, diced
1 bunch celery, diced
4 cups san marzano tomatoes, milled
1 large carrot, diced
1 cup beef stock
1 cup grits
¼ lb butter
1 tsp Creole seasoning
Canola oil
Olive oil


Season veal w/salt &pepper

Lightly flour

Fry in oil until crisp

In stock pot, heat olive oil (2 tbsp)

Add equal amount of flour & cook until dark brown

Add onions, celery, garlic and carrot

Cook for 2min or until onions get soft. Season w/salt & pepper.

Add tomatoes and reduce heat to simmer.

Reduce by 1/3. Add ½ of beef stock.

Add fried veal & cook on low for 1 hour.

Add more beef stock as needed.

Cook grits & season w/ Creole seasoning.

Serve veal over grits.