The Very Best of Emeril

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

0 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 pan in oven and bake in

a preheated 375 degree oven 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. Yield: 6 servings

Veal Grillades And Grits With Smothered Greens

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The Very Best Of Emeril