Grits: Bring milk to boil and stir in grits and add salt and pepper. Cook slowly until thick. Cool slightly and roll in a log and place in plastic wrap. Chill.
Plum Sauce: Dissolve sugar in vinegar over heat. Pour over plums and bake at 375 degrees for 20 minutes
Cut grits into 1/2inch cylinders. Toss in flour and fry in oil until crisp. Drain. Keep warm.
Heat skillet with 2 tablespoons butter and saute foie gras on both sides. Remove and keep warm.
Add chipoltes and plum mixture to saucepan. Whisk in veal or beef stock. Reduce and stir in remaining butter.
To Assemble: Place one grit cake on a plate. Top with seared foie gras and then another grit cake. Pour plum sauce around and decorate with arugula and fried leeks
Recipe Courtesy of Kathy Cary/Drew Nieporent