Grillades & Grits — Robert St. John

Ingredients

• 2 lbs Veal top round cut into two-inch strips
• 2 tsp Kosher salt
• 1 Tbl Black pepper, fresh ground
• 1 /2 cup Bacon grease (or canola oil)
• 3 /4 cup Flour
• 3 /4 cup Onion, diced
• 1 /4 cup Shallot, minced
• 1 /2 cup Celery, diced
• 1 Tbl Bacon grease or oil
• 1 Tbl Garlic, minced
• 1 tsp Salt
• 2 cups Milk
• 2 cups Chicken broth
• 1 cup Grits
• 1 tsp Creole Seasoning
• 1 tsp Hot Sauce
• 8 oz Sharp cheddar cheese, shredded
• 4 oz Cream cheese
• 1 tsp Garlic, minced
• 3 /4 cup Green bell pepper, diced
• 1 /2 tsp Dried thyme
• 3 cups Chicken broth, hot
• 1 cup Tomatoes, peeled, large dice
• 1 /2 cup Red wine
• 2 tsp Hot Sauce
• 1 Bay leaf