Veal Grillades and Grits with Smothered Greens

2 1/2 pounds veal top round, cut into 2-inch cubes

Essence or Creole seasoning, recipe follows

Flour, for dredging

1/4 cup vegetable oil

2 cups chopped onions

1 cup chopped bell peppers

1 cup chopped celery

Salt

Pinch cayenne pepper

2 cups peeled, seeded and chopped tomatoes

1 tablespoon chopped garlic

5 bay leaves

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

2 cups beef broth

1/2 cup dry red wine

Ground black pepper

3 tablespoons chopped green onions

2 tablespoons finely chopped parsley leaves

For the grits:

4 1/2 cups whole milk

1 1/2 teaspoons salt

1/4 teaspoon cayenne pepper

1 tablespoon butter

2 cups quick-cooking white grits

2 cups grated white Cheddar

Southern Cooked Greens, recipe follows

1/4 teaspoon dried basil

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Southern Cooked Greens:

1/2 pound sliced bacon, chopped

3 cups chopped yellow onions

Salt and freshly ground black pepper

Pinch cayenne

1/2 cup firmly packed light brown sugar

2 tablespoons minced shallots

1 tablespoon minced garlic

6 cups water

1/4 cup rice wine vinegar

6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, well washed and tough stems removed