Prepare the veal by cutting it into 2-inch cubes.

Season the veal generously with Creole seasoning.

Coat the veal completely with flour.

Pound the meat lightly with a meat mallet on a floured surface, turning and repeating.

Heat vegetable oil in a large cast-iron pot.

Brown the veal evenly on both sides for 5 to 6 minutes.

Add chopped onions, bell peppers, and celery to the pot.

Season with salt and cayenne pepper.

Stir, scraping the pot's bottom and sides to loosen browned particles.

Cook for 5 to 6 minutes, or until the vegetables are wilted.

Add the chopped tomatoes and garlic.

Cook, stirring frequently and scraping the pot, for 3 to 4 minutes.

Add bay leaves, thyme, basil, beef broth, and red wine to the pot.

Season with salt, cayenne pepper, and black pepper.

Bring the liquid to a simmer, cover partially, and cook for about 1 1/2 hours, or until the veal is very tender, stirring occasionally.

Remove the bay leaves from the pot.

For the grits: In a saucepan over medium heat, combine milk, salt, cayenne, and butter and bring to a boil.

Stir in the grits and reduce the heat to medium.

Stir for 30 seconds, then add 1 cup of cheddar cheese and stir until it 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 cheddar cheese over the grits.

Bake in the 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.