Recipe - Boudin With Creamy Grits And Roasted Corn And Spinach Rag

4 One half cup Milk
Salt; to taste
Freshlyground black pepper;
to taste
4 tablespoon Butter; divided
2 cup Quick white grits
1 cup Grated white Cheddar cheese
2 tablespoon Olive oil
1 cup Chopped spinach
Freshlyground white pepper;
to taste
1 tablespoon Minced garlic
1 cup Roasted corn
1 cup Veal reduction
2 pound Boudin (abt 8 links; 4 oz
ea)
2 tablespoon Chopped green onions
1 tablespoon Brunoise red peppers
1 tablespoon 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 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