A grits and greens recipe that will satisfy my Southern culinary yearnings which have been stronger than usual due to the fact that I'm reading The Help by Kathryn Stockett. Syd over at Adrenaline's Shadow recommended it. The book is chock full of dish and food descriptions so Grits and Greens should help my taste buds to simmer down.
Actually this is two recipes. The Tangle of Bitter Greens could easily stand alone as a dish. But add these two recipes together and you will get a beautiful thing.
Grits with Corn and Greens Recipe
- 1 Tbsp olive oil
- 1 large white or yellow onion, grated
- 1 cup whole corn kernels, either frozen or freshly cut from the cob
- 2 cups whole milk
- 2 cups water
- Salt and freshly ground black pepper
- 1 cup stone-ground or coarse-ground grits
- 2 tablespoons butter
- 3/4 cup grated Parmigiano-Reggiano cheese (about 3 ounces)
- 1 recipe of Tangle of Bitter Greens
1 Heat the oil in a heavy-bottomed saucepan over medium heat. Add the grated onion and cook, stirring, until transparent, about 2 minutes. Add the corn kernels and cook, stirring occasionally, until the kernels become soft, about 5 minutes.2 Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45 to 60 minutes. Stir in the butter, Parmesan, and Greens. Taste and adjust for seasoning with salt and pepper. Serve immediately.
This is a surprisingly hearty dish with a lot of texture and flavor. I've never grated onions as a prep for a dish and was surprised just how little onion flesh is left after grating. My collards were not too bitter and not cooked to death. A little bite in your greens never hurt any one. This dish would make a great accompaniment to some braised short ribs. Or do like I've been doing for breakfast, slap an egg on top with a side of bacon and you're good to go, Y'all.