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CATEGORY CUISINE TAG YIELD
Dairy Import, New, Text 1 Servings

INGREDIENTS

4 1/2 c Milk
Salt
Fresh ground black pepper
4 T Butter, in all
2 c Quick white grits
1 c Grated white Cheddar cheese
2 T Olive oil
1 c Chopped spinach
Salt and white pepper
1 T Minced garlic
1 c Roasted corn
1 c Veal reduction
2 lb Boudan, about 8 links 4
ounces each
2 T Chopped green onions
1 T Brunoise red peppers
1 T Brunoise yellow peppers

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 4-5 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
<meginny@frontiernet.net>  Date: Wed, 4 Dec 1996 08:11:42 -0500

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1967
Calories From Fat: 462
Total Fat: 52.6g
Cholesterol: 87.8mg
Sodium: 814.3mg
Potassium: 2052.2mg
Carbohydrates: 306g
Fiber: 5.7g
Sugar: 58g
Protein: 64.7g


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