Boudan with Creamy Grits and Roasted Corn

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Boudan with Creamy Grits and Roasted Corn Ingredients

4 1/2 c Milk	Salt and white pepper
Salt	1 tb Minced garlic
Fresh ground black pepper	1 c Roasted corn
4 tb Butter,, in all	1 c Veal reduction
2 c Quick white grits	2 lb Boudan, about 8 links ( 4
1 c Grated white Cheddar cheese	2 tb Chopped green onions
2 tb Olive oil	1 tb Brunoise red peppers
1 c Chopped spinach	1 tb Brunoise yellow peppers

Instructions for Boudan with Creamy Grits and Roasted Corn

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 #328 Recipe by: ESSENCE OF EMERIL SHOW #EE2432 From: Meg Antczak Date: Wed, 4 Dec 1996 08:11:42 -0500

Main Ingredient: CornCuisine: Uncategorized

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