Slow-Cooked Veal Grillades and Jalapeno Cheese Grits | Louisiana Kitchen & Culture

Ingredients

• 4 pounds veal shoulder, sliced into thin cutlets
• 2 cups flour
• 1 teaspoon Creole seasoning
• 1/4 cup rendered bacon fat
• 1 large onion, small dice
• 1 stalk celery, small dice
• 1/2 bell pepper, small dice
• 2 cloves garlic, minced
• 2 cups tomatoes, diced
• 2 cups veal stock
• leaves from 1 sprig thyme
• 1 teaspoon crushed red pepper flakes
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 2 green onions, chopped
• salt, pepper and Tabasco to taste
• 1 cup stone ground white corn grits
• 1 jalapeño
• 3 tablespoons butter
• 2 tablespoons mascarpone or cream cheese
• 1/4 cup grated Edam cheese
• salt to taste