Veal Grillades And Grits With Smothered Greens

2 1/2 Pound Veal top round; cut into 2-inch cubes
Creole seasoning
Flour for dredging
1/4 Cup Vegetable oil
2 Cup Chopped onions
1 Cup Chopped bell peppers
1 Cup Chopped celery
Salt
Cayenne pepper
2 Cup Peeled; seeded and chopped tomatoes
1 Tablespoon Chopped garlic
5 Bay leaves
1/4 Teaspoon Dried thyme
1/4 Teaspoon Dried oregano
1/4 Teaspoon Dried basil
Freshly ground black pepper
2 Cup Beef broth
1/2 Cup Dry red wine

BAKED CHEESE GRITS
4 1/2 Cup Whole milk
1-1/2 Teaspoon Salt
1/4 Teaspoon Cayenne pepper
1 Tablespoon Butter
2 Cup Quick cooking white grits
2 Cup Grated White Cheddar cheese
1 Recipe Southern Cooked Greens; (in Emeril's TV Dinners)
2 Tablespoon Chopped green onions; green parts only
2 Tablespoon Finely chopped parsley

In a mixing bowl, add the veal. Season with Creole seasoning. Toss the meat
in flour, coating completely. Turn the meat out onto a floured surface and
lightly pound the meat with a meat mallet. Turn the meat over and lightly
pound again.

In a large, cast iron pot, heat the oil. When the oil is hot, add the veal.
Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell
peppers and celery. Season with salt and cayenne. Continue stirring,
scraping the bottom and sides of the pot to loosen any browned particles.
Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the
tomatoes and garlic. Cook, stirring often and scraping the bottom and sides
of the pot, for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil,
beef broth and wine. Season with salt, cayenne pepper and black pepper.
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. Remove the bay leaves.

For the grits:

In a saucepan, over medium heat, add the milk, salt, cayenne and butter and
bring to a boil. Stir in the grits and reduce the heat to medium. Stir for
30 seconds, then add 1 cup of the cheese and stir until the cheese melts.
Cook, uncovered, for 4 to 5 minutes, stirring constantly, until the grits
are tender and creamy. Pour the grits into a greased square glass pan.
Sprinkle the remaining cheese over the grits. Place pan in oven and bake in
a preheated 375 degree oven for 10 to 15 minutes or until the cheese is
melted and slightly golden.

To serve, spoon the grits in the center of each plate. Spoon the greens
around the grits. Spoon the veal mixture over the grits. Garnish with green
onions. Yield: 6 servings