Boudan with creamy grits and roasted corn and spinach rag
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | cup | Milk |
| Salt | ||
| Fresh ground black pepper | ||
| 4 | tablespoons | Butter, in all |
| 2 | cups | Quick white grits |
| 1 | cup | Grated white Cheddar cheese |
| 2 | tablespoons | Olive oil |
| 1 | cup | Chopped spinach |
| Salt and white pepper | ||
| 1 | tablespoon | Minced garlic |
| 1 | cup | Roasted corn |
| 1 | cup | Veal reduction |
| 2 | pounds | Boudan, about 8 links ( 4 |
| ounce | Each) | |
| 2 | tablespoons | Chopped green onions |
| 1 | tablespoon | Brunoise red peppers |
| 1 | tablespoon | Brunoise yellow peppers |
Directions
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 sauté pan, heat the olive oil. When the oil is hot, sauté 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
ESSENCE OF EMERIL SHOW #EE2432