Grits and Greens
- Ready In:
- 12mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup quick-cooking grits
- 6 tablespoons butter
- 1 1 lb collard greens or 1 lb mustard greens (just one or any combination)
- 1 1⁄2 cups freshly grated parmesan cheese
- salt
- fresh ground black pepper
directions
- Combine the milk and the cream in a heavy pan and heat to just under a boil.
- Stir in the grits and cook 5-10 minutes, stirring often to prevent scorching.
- Remove from heat.
- Stir in 2 T of the butter.
- In the meantime, place the greens, still wet from washing, in a large skillet.
- Cook them with the rest of the butter over medium heat for about 5 minutes or until thoroughly wilted.
- Add the greens to the grits.
- Stir in the parmesan cheese and season with salt and pepper.
- Can be served as is, or you can pour in a greased casserole dish and top with a little more cheese, then broil.
- (I suggest the latter).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I thought this would be good... but I didn't know how good! It was terrific. I didn't have any cream on-hand, so I just used 2% milk. I'm used to grits made with water, so it still tasted pretty rich to me. I substituted some of the butter with some bacon grease... yum. I used mustard greens- I halved the recipe, but just used the whole bunch I had, so I would say that was probably more like a pound. I found that ratio to be good, though. This really benefits from a liberal applicaiton of parmesean. BF thought this was kind of bland until I convinced him to let me grate some extra parm on top- then he thought it was really tasty! We had this with biscuits and gravy for a Southern breakfast-style supper. It was great. I think that this tastes great- I was surprised at how well the greens and grits pair! Next time (and there will be a next time!) I might try adding a slice or two of bacon or experimenting with using other types of cheese (like cheddar, maybe?). Just delicious- I was very impressed with both the texture (the combination of the greens and the creamy grits...mmm) and the flavor. Thanks! This was awesome!
-
I agree with Roosie, this was an excellent recipe! I cooked the stone ground grits that I have the way that I always do, using 2-percent milk, and then just added the sauteed greens. I subbed kale, a highly ruffly variety, which added a nice texture, and made a half batch. Will definitely make this again, but next time probably on a cooler day (what possessed me to use the broiler on an 84 degree day?) Very tasty, thank you for sharing!
Tweaks
-
I thought this would be good... but I didn't know how good! It was terrific. I didn't have any cream on-hand, so I just used 2% milk. I'm used to grits made with water, so it still tasted pretty rich to me. I substituted some of the butter with some bacon grease... yum. I used mustard greens- I halved the recipe, but just used the whole bunch I had, so I would say that was probably more like a pound. I found that ratio to be good, though. This really benefits from a liberal applicaiton of parmesean. BF thought this was kind of bland until I convinced him to let me grate some extra parm on top- then he thought it was really tasty! We had this with biscuits and gravy for a Southern breakfast-style supper. It was great. I think that this tastes great- I was surprised at how well the greens and grits pair! Next time (and there will be a next time!) I might try adding a slice or two of bacon or experimenting with using other types of cheese (like cheddar, maybe?). Just delicious- I was very impressed with both the texture (the combination of the greens and the creamy grits...mmm) and the flavor. Thanks! This was awesome!
RECIPE SUBMITTED BY
<p>I live in athens, ga and have a seasonal peanut brittle making business. I also do some catering and personal chefing. For fun i like gardening, listening to music, reading magazines and cookbooks, playing tennis, playing with my dogs (2 labs, 1 yorkie)and cooking. My favorite cookbook is Joy of Cooking and I am addicted to watching the food network. I love Jamie Oliver's style. A pet peeve in the kitchen is my husband picking at the food before it's ready. (Maybe I should take that as a compliment!)</p>