| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce02 |
4 |
servings |
INGREDIENTS
| 4 1/2 |
c |
Milk |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
tb |
Butter; divided |
| 2 |
c |
Quick white grits |
| 1 |
c |
Grated white Cheddar cheese |
| 2 |
tb |
Olive oil |
| 1 |
c |
Chopped spinach |
|
|
Freshly-ground white pepper; to taste |
| 1 |
tb |
Minced garlic |
| 1 |
c |
Roasted corn |
| 1 |
c |
Veal reduction |
| 2 |
lb |
Boudin – (abt 8 links; 4 oz ea) |
| 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 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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-06-1997
Recipe by: Emeril Lagasse
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