Title: Boudan with creamy grits and roasted corn and spinach rag
 Categories: E.
      Yield: 4 Servings
 
  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
        oz Each)
      2 tb Chopped green onions
      1 tb Brunoise red peppers
      1 tb Brunoise yellow peppers
 
  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 sauté pan, heat
  the olive oil. When the oil is hot, sauté 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