No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (227g) Recipe makes 8 servings
Calories 400
Calories from Fat 255		(63%)
Amount Per Serving		%DV
	Total Fat 28.4g	43%
	Saturated Fat 17.3g	86%
	Monounsaturated Fat 7.8g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 89mg		29%
Sodium 441mg		18%
Potassium 522mg		14%
Total Carbohydrate 23.3g		7%
	Dietary Fiber 1.6g	6%
	Sugars 5.4g
Protein 14.2g		28%
detailed view... how is this calculated?

Grits and Greens

Recipe #102977 | 12 min | 2 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: crispychick
Oct 30, 2004

This is a recipe my aunt has been making for years. I'm not sure where the recipe came from, but it's a southern breakfast to a tee!! It also makes a good side dish for supper.

SERVES 8 (change servings and units)

Ingredients

3 cups whole milk
1 cup heavy cream
1 cup quick-cooking grits
6 tablespoons butter
1 lb spinach or collard greens or mustard greens (just one or any combination)
1 1/2 cups freshly grated parmesan cheese
salt
fresh ground black pepper

Directions

1
Combine the milk and the cream in a heavy pan and heat to just under a boil.
2
Stir in the grits and cook 5-10 minutes, stirring often to prevent scorching.
3
Remove from heat.
4
Stir in 2 T of the butter.
5
In the meantime, place the greens, still wet from washing, in a large skillet.
6
Cook them with the rest of the butter over medium heat for about 5 minutes or until thoroughly wilted.
7
Add the greens to the grits.
8
Stir in the parmesan cheese and season with salt and pepper.
9
Can be served as is, or you can pour in a greased casserole dish and top with a little more cheese, then broil.
10
(I suggest the latter).

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Healthy Beef/Venison Marinade

Cook's Illustrated Classic Tuna Salad

My Yam Latkes (Gluten Free)

Corn Free Baking Powder - Elimination Diet

Easy Tortilla Pizza

Browse similar recipes by category

Course > Breakfast
Course > Side Dishes
Main Ingredient > Pasta, Rice & Grains
Main Ingredient > Eggs/Dairy
Preparation > Time to Make > < 15 mins

Featured Reviews for This Recipe

From: sugarpea

On Jan 27, 2008

I made the grits with skim milk and no butter, added the collard greens right to the hot grits and sprinkled on the parmesan. Tada. This IS supper. Dh added a shake or two of hot sauce.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Roosie

On Jan 15, 2005

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!

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Cinizini

On May 27, 2005

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!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews