Grillades

1. Combine the beef or veal in a large mixing bowl. Season the meat, 1 tsp of the salt, and 1/4 tsp of the pepper, tossing to coat well. Add the flour and toss to coat the meat completely. Turn the meat out onto a well-floured surface and lightly lb the meat with a meat mallet. Turn the meat over and lightly lb the other sides of the meat.
2. Heat 1/4 cup of the oil in a large cast iron pot over medium-high heat. When the oil is hot, add the meat, in batches, if necessary and brown evenly on both sides, for 5 to 6 minutes. Drain the meat on paper towel-lined plates. (Add the remaining half of the oil to the pan, as needed between batches, waiting for the oil to heat before adding the meat.)
3. Add the onions, bell peppers, and celery to the oil. Season with 1/2 tsp of the salt and the 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, stock, and wine. Return the browned meat to the pot and season with the remaining 1/2 tsp of salt, and 1/4 tsp of black pepper.
4. Bring the liquid to a simmer, cover partially, and reduce the heat to low. Cook for about 1 3/4 to 2 hours, stirring occasionally, or until the meat is very tender. Remove the bay leaves and stir in the chopped parsley.
5. Place a portion of the Baked Cheese Grits into a shallow serving bowl and spoon the grillades and some of the gravy over the grits. Garnish with some chopped green onions and serve immediately.

Baked Havarti Aged Cheese Grits

1. Preheat the oven to 350 degrees F.
2. Lightly grease a 9 by 9-inch baking dish with 1 tbsp of the butter.
3. Heat a saucepan over medium heat and add the milk, salt, cayenne and remaining tbsp of butter.
4. 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 6 to 8 minutes, stirring constantly, until the grits are tender and creamy. Pour the grits into the prepared pan and sprinkle the remaining cheese over the grits. Bake for 20 to 25 minutes, or until the cheese is melted and slightly golden.
5. Serve hot topped with Grillades.