In a mixing bowl, add the veal. Season with Creole seasoning. Add the flour and toss the meat, coating completely. Turn the meat out onto a floured surface and lightly pound with a meat mallet. Turn the meat over and lightly pound again.
In a large, cast iron pot, heat the oil. When the oil is hot, add the veal. Cook until the meat is browned on both sides, 5 to 6 minutes. Add the onions, bell peppers and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot, for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, beef broth and wine. Season with salt, cayenne pepper and black pepper. Bring the liquid to a simmer, and cook for about 1 1/2 hours or until the meat is very tender, stirring occasionally and keeping the pot partially covered. Remove the bay leaves.
For the grits:
Preheat the oven to 350 degrees F.
In a saucepan, over medium heat, add the milk, salt, cayenne and butter and bring to a boil. Stir in the grits and reduce the heat to medium. Stir for 30 seconds, then add 1 cup of the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5 minutes, stirring constantly, until the grits are tender and creamy. Pour the grits into a greased square glass pan. Sprinkle the remaining cheese over the grits. Place in the oven and bake for 10 to 15 minutes or until the cheese is melted and slightly golden.
To serve, spoon the grits in the center of each plate. Spoon the greens around the grits. Spoon the veal mixture over the grits. Garnish with green onions and parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Southern Cooked Greens:
1/2 pound sliced bacon, chopped
3 cups chopped yellow onions
Salt and freshly ground black pepper
Pinch cayenne
1/2 cup firmly packed light brown sugar
2 tablespoons minced shallots
1 tablespoon minced garlic
6 cups water
1/4 cup rice wine vinegar
6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, well washed and tough stems removed
Fry the bacon in a large, heavy pot over medium heat until slightly crisp. Add the onions and season with salt, black pepper, and cayenne. Cook, stirring, until the onions are wilted and golden, 6 to 7 minutes. Add the brown sugar and stir to dissolve. Add the shallots and garlic and cook, stirring, for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, about a third at a time, pressing the greens down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are tender, about 1 hour and 15 minutes. Serve hot.
Yield: 8 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	671.13 Kcal (2810 kJ)
Calories from fat	264.26 Kcal
		% Daily Value*
Total Fat	29.36g	45%
Cholesterol	202.38mg	67%
Sodium	1288.88mg	54%
Potassium	1453.53mg	31%
Total Carbs	34.1g	11%
Sugars	15.47g	62%
Dietary Fiber	3.49g	14%
Protein	61.04g	122%
Vitamin C	46.9mg	78%
Vitamin A	0.8mg	27%
Iron	16.9mg	94%
Calcium	593.2mg	59%

Amount Per 100 g
Calories	84.86 Kcal (355 kJ)
Calories from fat	33.41 Kcal
		% Daily Value*
Total Fat	3.71g	45%
Cholesterol	25.59mg	67%
Sodium	162.96mg	54%
Potassium	183.78mg	31%
Total Carbs	4.31g	11%
Sugars	1.96g	62%
Dietary Fiber	0.44g	14%
Protein	7.72g	122%
Vitamin C	5.9mg	78%
Vitamin A	0.1mg	27%
Iron	2.1mg	94%
Calcium	75mg	59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

15.2

Points
17

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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