Boudin with creamy grits & roasted corn & spinach raguout

Yield: 4 servings

Measure Ingredient
4½ cup milk
1 salt; to taste
1 freshly-ground black pepper; to taste
4.00 tablespoon butter; divided
2.00 cup quick white grits
1.00 cup grated white cheddar cheese
2.00 tablespoon olive oil
1.00 cup chopped spinach
1 freshly-ground white pepper; to taste
1.00 tablespoon minced garlic
1.00 cup roasted corn
1.00 cup veal reduction
2.00 pounds boudin - (abt 8 links; 4 oz ea)
2.00 tablespoon chopped green onions
1.00 tablespoon brunoise red peppers
1.00 tablespoon brunoise yellow peppers

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 -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-06-1997

Recipe by: Emeril Lagasse

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