Directions
Step 1
Put together the grillades: On a big chopping board, reduce the veal towards the grain into ⅜-inch slices. Switch to a big bowl, add 2 teaspoons of the Cajun spice, then season calmly with salt and black pepper. Add 1 cup of the flour, toss calmly to coat the veal, then utilizing your arms to shake off any extra flour, switch the veal to a clear plate.
Step 2
Right into a heavy-bottomed pot fitted with a deep-fry thermometer, pour the oil to a depth of two inches. Flip the warmth to medium-high, and when the temperature reads 350°F, working in batches and with out crowding the pan, fry the veal, turning often, till golden brown on all sides, 5–8 minutes per batch. Utilizing a slotted spoon, switch the veal to a big baking dish and put aside. Discard the oil (or save for one more use), wipe the pot clear, and return to the range.
Step 3
In the identical pot, warmth the lard till it’s scorching however not smoking. Whisk within the remaining flour and cook dinner, stirring repeatedly, till the roux is easy and the colour of peanut butter, 5–quarter-hour. Take away from the warmth and stir within the onion, celery, poblano, and garlic, then put aside to chill at room temperature.
Step 4
Place a rack within the heart of the oven and preheat to 300°F.
Step 5
In a small pot, convey the hen inventory to a boil over excessive warmth. Pour off and discard any oil that has risen to the highest of the reserved roux, then return the pot of roux to the range, flip the warmth to medium, and whisk within the scorching hen inventory. Deliver to a full boil, then flip the warmth right down to simmer, skimming any fats that rises to the floor, till the sauce has thickened, about 10 minutes. Stir within the tomatoes and the remaining Cajun spice, season to style with salt and black pepper, then pour the gravy over the reserved veal. Cowl with aluminum foil and bake till the meat is tender and the gravy is barely lowered, about 1½ hours.
Step 6
Make the grits: To a medium pot set over excessive warmth, add 4 cups of water and produce to a boil. Add the grits and cook dinner, stirring repeatedly, till the water boils once more, then flip the warmth to low and proceed cooking, stirring incessantly, till the grits are thick and creamy, 20–40 minutes. Stir within the heavy cream and butter, then season to style with salt and black pepper.
Step 7
Divide the grits amongst large bowls or plates, prime with the grillades and gravy, garnish with scallions, and serve heat.
