Grill

This is traditionally a breakfast or brunch dish in New Orleans, although for my family it's always been a favorite winter evening dish. In New Orleans, it's often made with veal, although I prefer the richer flavor with beef. Do not use quick or instant grits for this recipe; it will lack all the creamy character of real grits. If you use fresh tomato, you need to seed and peel them, then measure out the cup, and you need to cook them in the vegetables (before adding the stock) to break them down some, although I prefer the result from high-quality canned tomatoes.

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