Boudan with Creamy Grits and Roasted Corn and Spinach Rague

• 4 1/2 cups 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 ounces each)
• 2 tablespoons chopped green onions
• 1 tablespoon brunoise red peppers
• 1 tablespoon brunoise yellow peppers

1. In a sauce pot, bring the milk, seasoned with salt and black pepper, up to a boil.
2. Add 2 tablespoons of the butter.
3. Whisk in the grits and cook for about 4 to 5 minutes.
4. Whisk in the grated cheese and reseason if needed.
5. Remove from the heat and keep warm.
6. In a saute pan, heat the olive oil.
7. When the oil is hot, saute the spinach for about 1 minute.
8. Season with salt and pepper.
9. Add the garlic and corn.
10. Stir in the veal reduction and bring up to a boil.
11. Remove from the heat and whisk in the remaining butter.
12. Reseason if needed.
13. Mound the greens in the center of the plate.
14. Lay the boudan on top of the grits.
15. Spoon the sauce over the boudan.
16. Garnish with green onions and brunoise peppers.

milk, salt, fresh ground black pepper, butter, white grits, grated white cheddar cheese, olive oil, chopped spinach, salt, garlic, corn, veal reduction, green onions, brunoise red peppers, brunoise yellow peppers

Taken from www.foodnetwork.com/recipes/emeril-lagasse/boudan-with-creamy-grits-and-roasted-corn-and-spinach-rague-recipe.html (may not work)