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Pooler Magazine

Grits and Greens a Recipe for New Year's Day

Ingredients: • 6-8 pieces of bacon • 1 medium onion, chopped • 2 cups grits (not instant) I use quick cooking grits • 1 bunch of fresh greens, chopped ** see tip above • 1 stick butter • 1 cup grated Parmesan cheese • 2 cups Monterey Jack cheese (reserve 1 cup) • salt and pepper, to taste • up to 8 cups chicken broth • 2 cups heavy cream

Directions: Preheat oven to 350 degrees. In a hot skillet, cook bacon until crisp. Set bacon aside to cool for crumbling. In the drippings, cook onions until translucent and add to pot when cooking greens. In a pot large enough to hold your greens, add 4 cups of chicken broth and cook your greens until tender. (You may need a little more while cooking) ** see tip above** Drain and squeeze out as much liquid from the greens as possible. Reserve the liquid to be used in cooking the grits.

In a large pot, melt butter and add the reserved greens liquid plus enough cups of broth to equal 6 cups. (a total of 6 cups of juice/broth) Add heavy cream, salt, and pepper and bring to a boil. Stir in the grits and return to a boil, turn down to low and simmer. Stir occasionally to keep lumps from forming and sticking to the pot. When the grits are done according to the type you are using, {quick 5-8 minutes, old fashioned 15-20 minutes} add the Parmesan cheese and 1 cup Monterey Jack cheese, stir until well combined. Add the drained greens and onions, mixing well. Pour into a well buttered 9x13 baking dish. Top with the remaining Monterey Jack cheese and crumbled bacon. Bake for 15 minutes or until cheese is golden and bubbly.

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