Grillades and Grits
INGREDIENTS
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8 (4 oz portions) thinly pounded veal escalopes, about 1/8 inch thick
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1/2 - 1 cup all purpose flour
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1/2 cup (1 stick) butter, divided
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1/2 cup olive oil, divided
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1/2 cup onion, finely chopped
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1/2 cup green onions, finely chopped
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3 cloves garlic, minced
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1 1/2 cups bell pepper, finely chopped
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1/2 cup celery, finely chopped
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1 bay leaf
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2 teaspoons fresh or 1 teaspoon dried basil
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1/2 teaspoon Italian seasoning or Oregano
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4 ripe roma or plum tomatoes, seeded and diced, or 1 can diced tomatoes, drained
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1 tablespoon Lea & Perrin's Worcestershire sauce
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2 tablespoons tomato paste
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1 quart beef stock
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2 tablespoons cornstarch
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1/4 cup cool water
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2 tablespoons fresh parsley, chopped
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Salt and freshly ground black pepper to taste
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Cooked grits, not instant, salted and well buttered (8 servings)
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