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Homestyle Grits and Veal Grillades

Makes 8 servings


  • 3-4 lb Cedar Springs Veal Roast
  • 1 cup flour seasoned with salt and pepper
  • 6 tbsp unsalted butter {or substitute olive oil}
  • 1 Vidalia onion diced
  • 5 cloves garlic pressed
  • 1 red bell pepper seeded and diced
  • 2 celery stalks diced
  • 4 cups beef stock
  • 14 oz can crushed tomatoes
  • 14 oz can tomato sauce
  • salt and pepper to taste
  • 4 cups stone ground grits cooked


  • Place the roast in a large bowl or pot {I used my Crock-Pot}.
  • Add the seasoned flour on top of the roast and toss to coat evenly.
  • Add two tbsp of butter to a large stockpot or double boiler over medium heat.
  • Cook butter for a minute until lightly brown, swirling to coat the bottom of the pot.
  • Add the floured roast and sear, turning, until all sides are browned, about 10 minutes. Add another 1-2 tbsp of butter if needed.
  • Remove the roast from the pan and add 2 more tbsp of butter to the pot.
  • Stir up any bits from the bottom of the pot.
  • Add the onions, peppers, celery, and garlic. Season with salt and pepper.
  • Stir and cook until softened, about 10 minutes.
  • Add the beef stock and bring to a boil.
  • Add the veal roast back to the pot and then stir in crushed tomatoes and tomato sauce.
  • Season with salt and pepper.
  • Bring to a boil again then reduce to a simmer.
  • Cook for at least 1 hour, until the sauce is thick and the veal is cooked through and tender.
  • 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.


*The veal can also be prepared up to 3 days in advance then added to the sauce.