Grillades and Grits Recipe | Saveur

Ingredients

• ¹⁄₂ cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 lb. veal cutlet, pounded ¼-in. thin
• 3 tbsp. unsalted butter, divided
• 1 large red bell pepper, thinly sliced (1½ cups)
• 1 medium onion, thinly sliced (1¾ cups)
• 2 small celery stalks, thinly sliced on the bias (1 cup)
• 1 small leek, thinly sliced (¾ cup)
• 1 lb. cremini mushrooms, thinly slices (5 cups)
• 5 medium garlic cloves, thinly sliced (3 Tbsp.)
• 5 cups veal stock, or substitute low-sodium beef broth
• 1 large tomato, seeded and coarsely chopped (½ cup)
• Thinly sliced scallions or celery greens, for garnish
• 1 tbsp. unsalted butter, divided
• ¹⁄₂ small yellow onion, finely chopped (⅓ cup)
• 4 cups whole milk
• 1 cup stone-ground white grits