Veal Grillades and Grits with Smothered Greens

Ingredients

• 2 1/2 pounds veal top round, cut into 2-inch cubes
• Essence or Creole seasoning, recipe follows
• Flour, for dredging
• 1/4 cup vegetable oil
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 1 cup chopped celery
• Salt
• Pinch cayenne pepper
• 2 cups peeled, seeded and chopped tomatoes
• 1 tablespoon chopped garlic
• 5 bay leaves
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 2 cups beef broth
• 1/2 cup dry red wine
• Ground black pepper
• 3 tablespoons chopped green onions
• 2 tablespoons finely chopped parsley leaves
• 4 1/2 cups whole milk
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon butter
• 2 cups quick-cooking white grits
• 2 cups grated white Cheddar
• Southern Cooked Greens, recipe follows
• 1/4 teaspoon dried basil
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

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