| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Milk |
|
|
Salt |
|
|
Fresh ground black pepper |
| 4 |
tb |
Butter,, in all |
| 2 |
c |
Quick white grits |
| 1 |
c |
Grated white Cheddar cheese |
| 2 |
tb |
Olive oil |
| 1 |
c |
Chopped spinach |
|
|
Salt and white pepper |
| 1 |
tb |
Minced garlic |
| 1 |
c |
Roasted corn |
| 1 |
c |
Veal reduction |
| 2 |
lb |
Boudan, about 8 links ( 4 ounces each) |
| 2 |
tb |
Chopped green onions |
| 1 |
tb |
Brunoise red peppers |
| 1 |
tb |
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
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