Homestyle Grits and Veal Grillades

Homestyle Grits and Veal Grillades



3-4 pound Cedar Springs Veal shoulder roast

1 cup flour, seasoned with salt and pepper

6 Tablespoons unsalted butter {or substitute olive oil}

1 Vidalia onion, diced

5 garlic cloves, chopped

1 red bell pepper, seeded and diced

2 celery stalks, diced

4 cups beef stock

14 ounce can crushed tomatoes

14 ounce can tomato sauce

Salt and pepper, to taste

4 cups stone ground grits, cooked


  1. Place the veal shoulder roast in a large bowl, pot or slow cooker.
  2. Add the seasoned flour on top of the roast and toss to coat evenly.
  3. Add two tablespoons of butter to a large stockpot or double boiler over medium heat.
  4. Cook butter for a minute until lightly brown, swirling to coat the bottom of the pot.
  5. Add the floured roast and sear, turning, until all sides are browned, about 10 minutes.
  6. Add another 1-2 tablespoons of butter if needed.
  7. Remove the roast from the pan and add 2 more tablespoon of butter to the pot.
  8. Stir up any bits from the bottom of the pot.
  9. Add the onions, peppers, celery, and garlic. Season with salt and pepper.
  10. Stir and cook until softened, about 10 minutes.
  11. Add the beef stock and bring to a boil.
  12. Add the veal roast back to the pot and then stir in crushed tomatoes and tomato sauce.
  13. Season with salt and pepper.
  14. Bring to a boil again then reduce to a simmer.
  15. Cook for at least 1 hour, until the sauce is thick and the veal is cooked through and tender.
  16. To plate: add the sauce from the pot to the center of the plate then top with a hearty serving of grits. Finally, top with slice veal.

Recipe and image provided by Nicole Hood of For the Love of Food.

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