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
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|Serving Size: 1 Serving (1476g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 207 (20%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 22mg||7 %|
|Sodium 372.3mg||13 %|
|Potassium 1311.6mg||35 %|
|Total Carbohydrate 184.4g||54 %|
|Dietary Fiber 17.7g||71 %|
|Sugars, other 166.7g|
|Protein 31.8g||45 %|
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Calories per serving: 1040
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