Ingredients

• 600 g veal cutlets or pork loin, thinly sliced
• 0.25 cup all-purpose flour
• 0.5 tsp salt
• 0.25 tsp black pepper
• 3 tbsp vegetable oil, divided
• 2 tbsp unsalted butter
• 1 unit large onion, chopped
• 1 unit celery, chopped
• 1 unit green bell pepper, chopped
• 2 unit garlic, minced
• 1 unit crushed tomatoes (400g/14oz)
• 2 cup beef broth or stock
• 0.5 tsp dried thyme
• 0.25 tsp cayenne pepper (optional)
• 0.5 cup stone-ground grits
• 2 cup water or milk, for grits
• 1 tbsp butter, for grits
• 0.25 cup shredded cheddar cheese, for grits (optional)

Instructions

1. 1

   Prepare and Sear Meat — Pat the veal or pork cutlets dry. In a shallow dish, combine 1/4 cup flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge each cutlet lightly in the flour mixture, shaking off excess. Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the cutlets in batches for 2-3 minutes per side until golden brown. Remove the seared meat and set aside.

2. 2

   Make the Roux and Sauté Vegetables — Reduce heat to medium. Add 1 tablespoon of vegetable oil and 2 tablespoons of butter to the pot. Once melted, add the remaining 1 tablespoon of flour and whisk constantly for 3-5 minutes to create a light brown roux. Add the chopped onion, celery, and green bell pepper (the 'holy trinity') to the pot. Sauté for 5-7 minutes until softened.

3. 3

   Build the Gravy — Stir in the minced garlic and cook for 1 minute until fragrant. Add the crushed tomatoes, beef broth, dried thyme, and cayenne pepper (if using). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Return the seared meat to the pot, ensuring it's mostly submerged in the gravy.

4. 4

   Simmer Grillades — Reduce the heat to low, cover the pot, and let the grillades simmer gently for 45-60 minutes, or until the meat is very tender and the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking. Taste and adjust seasoning as needed.

5. 5

   Cook the Grits — While the grillades are simmering, prepare the grits. Bring 2 cups of water or milk to a boil in a separate saucepan. Slowly whisk in the stone-ground grits, reducing heat to low. Cover and simmer for 20-25 minutes, stirring frequently, until creamy and tender. Stir in 1 tablespoon of butter and optional shredded cheddar cheese. Season with salt to taste.

6. 6

   Serve — Spoon a generous portion of creamy grits into individual bowls. Top with the tender grillades and plenty of the rich Creole gravy. Garnish with fresh parsley if desired. Serve hot.