This week I made something I’ve been wanting to make for a while, southern food! I bought grits at TJ’s and have been trying to think of some different recipes besides the standard gritz n’ cheddar cheese. This grit recipe is so good even non-grits lovers will like it and the collard greens are yummy and a great way to get those greens in. Lauren, grits will always remind me of you- I have no idea why. Maybe because I associate you with anything comfort food (grits, mac n’ cheese, pot pies…). I definitely never considered myself to be a ‘comfort food’ lover, but here I go… into the unknown.
1 tablespoon butter
1 medium shallot, minced
1/2 cup frozen corn
1/4 tsp salt, to taste
1 1/2 cups water
1/2 cup whole milk
1/2 cups stone ground grits
1/4 cup grated parmesan
Parsley or chives for garnish (optional)
In a large pot melt the butter and add shallots. Cook for a few minutes until soft. Add frozen corn kernels and salt. Add water and bring to a boil. Gradually stir in the grits. Let the water return to a boil. Set burner on lowest possible setting and cook, uncovered, stirring frequently, for about 15-20 minutes. Add milk and stir for an additional 10 minutes or until all the liquid has been absorbed. Stir in grated parmesan cheese, and cream or butter for a richer taste.
The collard greens are very easy. I just sauteed a mix of spinach, mustard greens, and kale with some bacon, shallots, garlic, olive oil, salt and pepper for 15 minutes (until all greens are wilted and soft- make sure stems are removed) and its ready to serve alongside grits and a protein- whether sausage (like I have here), fried chicken or fish. Gotta love the southern comfort. The sauce was a leftover spicy paprika from my previous spanish patatas recipe. I just added a couple tsp of brown sugar. Enjoy!