Boudan With Creamy Grits Roasted Corn

Ingredients

4 1/2 cup milk 1 salt 1 fresh ground black pepper 4 tbsp butter,, in all 2 cup quick white grits 1 cup grated white cheddar cheese 2 tbsp olive oil 1 cup chopped spinach 1 salt and white pepper 1 tbsp minced garlic 1 cup roasted corn 1 cup veal reduction 2 lb boudan, about 8 links ( 4 ounces ea, ch) 2 tbsp chopped green onions 1 tbsp brunoise red peppers 1 tbsp brunoise yellow peppers	Advertisements

Preparation
 
In a sauce pot, bring the milk, seasoned with salt and black pepper,
up to a boil. Add 2 tablespoons of the butter. Whisk in the grits and
cook for about 4-5 minutes. Whisk in the grated cheese and reseason
if needed. Remove from the heat and keep warm. In a saut_ pan, heat
the olive oil. When the oil is hot, saut_ the spinach for about 1
minute. Season with salt and pepper. Add the garlic and corn. Stir in
the veal reduction and bring up to a boil. Remove from the heat and
whisk in the remaining butter. Reseason if needed. Mound the greens
in the center of the plate. Lay the boudan on top of the grits. Spoon
the sauce over the boudan. Garnish with green onions and brunoise
peppers.

Yield: 4 servings Posted to MC-Recipe Digest V1 #1

Recipe by: ESSENCE OF EMERIL SHOW #EE2432

From: Meg Antczak <[email protected]>

Date: Wed, 4 Dec 1996 08:11:42 -0500

 

 
Servings: 4

 

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