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Mamete's Grillades and Grits



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Mamete's Grillades and Grits

Bon Appetit October 1980

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2 teaspoons salt
1 teaspoon freshly ground pepper
1/4 teaspoon ground red pepper
4 or 5 garlic cloves, minced
1 1/2 to 1 3/4 pounds veal round, well
trimmed and cut into 2-inch squares
All-purpose flour
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon vegetable oil
1 1/2 cups chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
6 tablespoons tomato paste
1/4 teaspoon dried thyme
2 cups water
Salt and freshly ground pepper
Hot pepper sauce [such as Tabasco]
1 tablespoon vinegar (optional)
2 cups freshly cooked grits
1/4 cup (1/2 stick) unsalted butter
1 egg *
1/2 cup finely chopped green onion

* Egg Safety Information

Mix 2 teaspoons salt, 1 teaspoon pepper, red pepper and garlic in small
bowl. Using tenderizer mallet, pound each piece of meat until slightly flattened. Dip mallet into garlic mixture and then pound into the meat
(one dip per side). When meat has about doubled in size, rub each side
with a little flour.
Heat butter and oil in Dutch oven over medium-high heat. Add meat in batches and fry until browned. Transfer to platter. Add onion, celery,
green pepper, tomato paste, thyme and water to pot and cook, stirring constantly, until vegetables are tender. Return meat to pot and season
with salt, pepper and pepper sauce to taste. Cover and simmer until meat
is tender, about 1 hour. (Tenderizing can be hastened by adding vinegar
when meat is returned to pot. Stir through to blend well.) Combine grits, butter and egg and beat well. Season to taste with salt. Stir green onions
into grillades. Spoon grits onto plates and top with grillades.
Serves 4 to 6.

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