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Grits And Greens

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Ingredients

Adjust Servings:
1 cup whipping cream
32 ounces chicken stock, divided
1 cup stone-ground grits
1/2 of a 1 lb package of chopped fresh collard greens
1/4 cup butter
1 cup parmesan cheese, freshly grated
1/2 teaspoon black pepper, freshly ground
6 slices bacon, cooked and crumbled

Nutritional information

513.1
Calories
317 g
Calories From Fat
35.3 g
Total Fat
20.9 g
Saturated Fat
112.7 mg
Cholesterol
664.8 mg
Sodium
33.4 g
Carbs
1.5 g
Dietary Fiber
3.3 g
Sugars
15.8 g
Protein
301g
Serving Size

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Grits And Greens

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    Cuisine:

    Yum! We don't have original grits here so I just use polenta to make grits. Unluckily, we also don't have "collard greens" so used rapini which I think is pretty close. All in all I guess my result was close enough to the original to give an authentic review ;-) I love this recipe, thanks for sharing! Made for FYC game

    • 62 min
    • Serves 5
    • Easy

    Ingredients

    Directions

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    Grits and Greens, This recipe calls for stone ground grits I usually get them at the farmers market or at the seafood festival You can substitute regular grits Another option to reduce the fat and calorie count is to substitute turkey bacon or turkey ham to sprinkle on top of the dish This dish is equally at home as a breakfast dish or as a side dish Cooking time does not include the time to cook the bacon , Yum! We don’t have original grits here so I just use polenta to make grits Unluckily, we also don’t have collard greens so used rapini which I think is pretty close All in all I guess my result was close enough to the original to give an authentic review 😉 I love this recipe, thanks for sharing! Made for FYC game, Other than using regular grits, and a little less collard greens, and scaling this down to 2 servings, made this as written We were pleasantly surprised, and enjoyed the flavors Made for a nice late breakfast Made for PRMR Tag


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    Steps

    1
    Done

    Combine Whipping Cream and 3 Cups Chicken Stock in a Large Saucepan; Bring to a Boil. Gradually Stir in Grits. Cook Over Medium Heat Until Mixture Returns to a Boil; Cover, Reduce Heat, and Simmer, Stirring Occasionally, 25 Minutes, or Until Creamy.

    2
    Done

    While Grits Cook, Pour Remaining 1 Cup Chicken Stock Into a Large Skillet; Add Greens. Bring to a Boil; Cover, Reduce Heat, and Simmer 15 Minutes or Until Greens Are Tender and Stock Is Absorbed.

    3
    Done

    Add Butter, Cheese, and Pepper to the Grits, Stirring Well. Stir in Cooked Greens. Cook 1 Minute or Until Grits and Greens Are Thoroughly Heated and the Cheese Is Melted. Sprinkle With Crumbled Bacon, and Serve Immediately.

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    James Griffin

    Spice wizard blending flavors and herbs to create dishes that are rich and aromatic.

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