Grillades & Grits Recipe • Rouses Supermarkets

Ingredients

• For Grillades:
• 2 cups flour
• 2 teaspoons Zatarain’s, Tony Chachere’s or other Creole seasoning
• 4 pounds boneless veal shoulder, sliced into ¼ inch cutlets
• 1/4 cup Rouses vegetable oil
• 1 large onion, diced
• 1 stalk celery, diced
• 1/2 bell pepper, diced
• 2 cloves garlic, minced
• 2 cups canned whole plum tomatoes, drained, seeded and diced
• 2 cups beef stock (we like Kitchen Basic)
• Leaves from 1 sprig fresh thyme
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• Hot sauce to taste
• Rouses salt and pepper to taste
• For Grits:
• 1 teaspoon salt
• 1 cup stone-ground grits
• 2 tablespoons unsalted butter
• 1/2 cup mascarpone cheese