Boudin With Creamy Grits And Roasted Corn And Spinach Rague

Recipe Ingredients

4 1/2 cups	1066ml	Milk
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Butter - divided
2 cups	474ml	Quick white grits
1 cup	146g / 5.1oz	Grated white Cheddar cheese
2 tablespoons	30ml	Olive oil
1 cup	146g / 5.1oz	Chopped spinach
		Freshly-ground white pepper - to taste
1 tablespoon	15ml	Minced garlic
1 cup	62g / 2.2oz	Roasted corn
1 cup	237ml	Veal reduction
2 lbs	908g / 32oz	Boudin - (abt 8 links, 4 oz ea)
2 tablespoons	30ml	Chopped green onions
1 tablespoon	15ml	Brunoise red peppers
1 tablespoon	15ml	Brunoise yellow peppers

Recipe 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.

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

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