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Name: Boudin with Creamy Grits And Roasted Corn And Spinach Rag
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Freshly-ground white pepper;; Black Pepper freshly ground; 4 1/2 c milk; Salt to taste; 1 c Chopped spinach; 1 c Grated white Cheddar cheese; 2 c Quick white grits; 1 c Roasted corn; 2 lb Boudin - (abt 8 links; 4 oz; 2 tb Green Onions chopped; 1 tb Brunoise red peppers; 1 c Veal reduction; 1 tb Brunoise yellow peppers; 2 tb olive oil; 1 tb Garlic minced; 4 tb Butter; divided

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INGREDIENTS

Freshly-ground white pepper;
Black Pepper ; freshly ground
4 1/2 c milk
Salt ; to taste
1 c Chopped spinach
1 c Grated white Cheddar cheese
2 c Quick white grits
1 c Roasted corn
2 lb Boudin - (abt 8 links; 4 oz
2 tb Green Onions ; chopped
1 tb Brunoise red peppers
1 c Veal reduction
1 tb Brunoise yellow peppers
2 tb olive oil
1 tb Garlic ; minced
4 tb Butter; divided

Servings

INSTRUCTIONS

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 to 5 minutes. Whisk in the grated cheese and reseason if needed. Remove from the heat and keep warm. In a saute pan, heat the olive oil. When the oil is hot, saute the spinach for about 1 minute. Season with salt and white 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 grits in the center of the plate. Lay the boudin on top of the grits. Spoon the sauce over the boudin. Garnish with green onions and brunoise peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2432 broadcast 09-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 Recipe by: Emeril Lagasse

NOTES

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Boudin with Creamy Grits And Roasted Corn And Spinach Rag

Freshly-ground white pepper;
 Black Pepper freshly ground
4 1/2 c milk
 Salt to taste
1 c Chopped spinach
1 c Grated white Cheddar cheese
2 c Quick white grits
1 c Roasted corn
2 lb Boudin - (abt 8 links; 4 oz
2 tb Green Onions chopped
1 tb Brunoise red peppers
1 c Veal reduction
1 tb Brunoise yellow peppers
2 tb olive oil
1 tb Garlic minced
4 tb Butter; divided

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 to 5 minutes. Whisk in the grated cheese and  reseason if needed. Remove from the heat and keep warm. In a saute  pan, heat the olive oil. When the oil is hot, saute the spinach for  about 1 minute. Season with salt and white 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 grits in the center of the plate. Lay the boudin on top of the  grits. Spoon the sauce over the boudin. Garnish with green onions and  brunoise peppers. This recipe yields 4 servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2432 broadcast 09-24-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    10-06-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (369g)
Recipe Makes: 4 servings

Calories: 260
Calories from Fat: 52 (20%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 1.5g
Cholesterol 5.5mg		2 %
Sodium 54.3mg		2 %
Potassium 327.9mg		9 %
Total Carbohydrate 46.1g		14 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 41.7g
Protein 7.9g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 260

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