Grillades and Grits (Rosalie's)

Name: Grillades and Grits (Rosalie's)
Yield: 4 servings
Cuisine: Cajun, Creole, Southern
Ingredients: 2 tablespoons minced fresh thyme; ¼ to ½ teaspoon cayenne pepper; 1 teaspoon ground black pepper; Salt to taste; 1 pound loin of veal, completely trimmed; 1 tablespoon olive oil plus oil for brushing the meat; Sauce (see recipe); Grits (see recipe)

By Marian Burros

Updated October 10, 2023

Total Time: 13 minutes
Prep Time: 2 minutes
Cook Time: 14 minutes
Rating: (0)
Comments: Read comments

Featured in: EATING WELL

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:4 servings

2 tablespoons minced fresh thyme
¼ to ½ teaspoon cayenne pepper
1 teaspoon ground black pepper
Salt to taste
1 pound loin of veal, completely trimmed
1 tablespoon olive oil plus oil for brushing the meat
Sauce (see recipe)
Grits (see recipe)

Ingredient Substitution Guide

Preparation

Step 1
Combine thyme, peppers and salt.
Step 2
Brush veal with oil and coat with pepper mixture on both sides. Set aside while making sauce and grits.
Step 3
To serve, preheat oven to 500 degrees.
Step 4
Heat heavy pan and add 1 tablespoon oil.
Step 5
Sear meat quickly on all sides over high heat, about 4 minutes.
Step 6
Place veal in pan in oven and roast quickly, 7 to 10 minutes for rare. Slice meat thinly and place on heated plates with warm grits. Spoon sauce over.