Grillades and Grits are a classic New Orleans breakfast. When we served them for the Sunday 
Brunch I would have to talk customers into ordering them because nobody knew what a 'grillade' was, and when you said 'grits' they went ewwww.
Once they took a bite, however, it was love. You don't have to serve Grillades and Grits just for Sunday Brunch, you can have them any time you like!!
Brunch I would have to talk customers into ordering them because nobody knew what a 'grillade' was, and when you said 'grits' they went ewwww. Once they took a bite, however, it was love. You don't have to serve Grillades and Grits just for Sunday Brunch, you can have them any time you like!!
Recipe By : Sitara
Serving Size : 8 Preparation Time :1:00
Categories : Beef Breakfast
New Orleans/Cajun/Creole Luncheon
Main Dishes Poultry
Sauces Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 med veal escallops pounded to an even thickness
1/2 cup olive oil
1/2 cup onion -- chopped
3 large garlic cloves -- finely chopped
1 1/2 cups bell pepper -- chopped
1/2 cup celery -- chopped
1 large bay leaf
2 teaspoons Italian seasoning
3 large ripe tomato -- diced
2 tablespoons tomato paste
1 tablespoons Worcestershire sauce
1 quarts beef stock
2 tablespoons fresh copped parsley
2 tablespoons cornstarch in 1/4 cup water
For The Creole Sauce
1. Saute vegetables in oil till tender.
2. Add bay leaf, Italian seasoning, tomatoes, tomato paste, Worcestershire and beef stock.
3. Bring to a boil and cook and low heat for 1 hour to reduce.
4. Dissolve cornstarch in 1/4 cup of water and add to thicken sauce.
For The Grillades
Season the pounded escallopes on each side with salt and pepper. Heat butter in a large skillet and saute the veal until it is browned. Place the veal in the simmering Creole sauce and cook for about 5-10 minutes.
For The Grits
2 tablespoons salted butter or 2 tablespoons unsalted plus ¼ teaspoon salt
2 cups water
½ cup whole-grain grits (if you use Quaker Quick Grits the cooking time is less)
1 to 2 cups milk, cream, half-and-half, water, or stock
Drop the butter into the water in a heavy-bottomed saucepan and bring to a boil. Stir in the grits, return to a boil, and reduce the heat to low, allowing the grits to cook at a very low simmer for 10 minutes or so, until the grits are very thick and have absorbed most of the water, stirring occasionally to prevent the grits from sticking.
Add about ½ cup of the milk or cream to the pot and keep the heat at low, allowing the grits to simmer for another 10 minutes or so. As the liquid evaporates or is absorbed, add more cream or milk, cooking the grits until the desired consistency is reached. The grits should be piping hot when served, not soupy but full-bodied enough that they do not run on the plate.
To Plate: Place grits on one side of the plate with a pat of butter melting on the top. Place the veal grillades on the other side of the grits slightly overlapping. Make sure there's plenty of sauce on the veal and a little on the grits.