Grillades and Grits
| Yield: | 8 Servings |
| Categories: |
| 8 | Thinly pounded veal escallopes; about 3 ounces each | |
| 1/2 | c | (1 stick) butter |
| 1/2 | c | Olive oil |
| 1/2 | c | Onion; finely chopped |
| 1/2 | c | Green onions; finely chopped |
| 3 | Cloves garlic; minced | |
| 1 1/2 | c | Bell pepper; finely chopped |
| 1/2 | c | Celery; finely chopped |
| 1 | Bay leaf | |
| 1 1/2 | ts | Italian seasoning blend |
| 4 | Ripe tomatoes; diced | |
| 1 | tb | Worcestershire sauce |
| 2 | tb | Tomato paste |
| 1 | qt | Beef stock |
| 2 | tb | Cornstarch |
| 1/4 | c | Cool water |
| 2 | tb | Fresh parsley; chopped |
| Salt and freshly ground black pepper to taste | ||
| Cooked grits |
Advertisement