Boudan with Creamy Grits and Roasted Corn and Spina

Name: Boudan with Creamy Grits and Roasted Corn and Spinach Rague
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 1/2 cups milk, Salt, Fresh ground black pepper, 4 tablespoons butter, in all, and more.

Yes, Boudan with Creamy Grits and Roasted Corn and Spinach Rague falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Boudan with Creamy Grits and Roasted Corn and Spinach Rague

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions