Boudan With Creamy Grits And Roasted Corn Recipe

• 4 1/2 c. Lowfat milk Salt Fresh grnd black pepper
• 4 Tbsp. Butter,, in all
• 2 c. Quick white grits
• 1 c. Grated white Cheddar cheese
• 2 Tbsp. Extra virgin olive oil
• 1 c. Minced spinach Salt and white pepper
• 1 Tbsp. Chopped garlic
• 1 c. Roasted corn
• 1 c. Veal reduction
• 2 lb Boudan, about 8 links ( 4 ounces each)
• 2 Tbsp. Minced green onions
• 1 Tbsp. Brunoise red peppers
• 1 Tbsp. Brunoise yellow peppers

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

milk salt, butter, white grits, grated white cheddar cheese, extra virgin olive oil, salt, garlic, corn, reduction, green onions, brunoise red peppers, brunoise yellow peppers

Taken from cookeatshare.com/recipes/boudan-with-creamy-grits-and-roasted-corn-89318 (may not work)