Photo by Becky Luigart-Stayner - Styling by Melanie J. Clarke and Jan Gautro. Photo appeared in
Cooking Light magazine, March 2007.
This wonderful grits recipe is courtesy of Virginia Willis. Check out Virginia's website,
Virginia Willis Culinary Productions.
Virginia says, "Southerners
have always eaten a lot of corn-fresh corn in season, dried corn in the winter,
and cornmeal all year around in the form of grits. Grits benefit from cooking
with milk or cream. But grits have traditionally been food for the poor, and of
course the poor would use water instead of milk. This dish marries two Southern
favorites in an unbelievable combination of color and flavor."
Learn about the
History of Grits.
Grits and Greens Recipe
Yields: 4 to 6 servings
Prep time: 20 min
Cook time: 40 min
corn oil, divided
1/2 cup fresh
corn kernels (about 1 ear)
1 cup milk
3 cups water
1 cup coarsely ground grits
2 tablespoons unsalted butter
salt and freshly-ground black pepper
garlic, finely chopped
4 cups baby greens (such as
collard greens), trimmed, stemmed, and very finely sliced in chiffonade
Using a medium saucepan over medium heat, add 1
tablespoon of the corn oil. Sauté the onions until transparent, about 2 minutes.
Add the corn and cook, stirring occasionally, until tender, about 5 minutes.
Increase heat to medium high, add the milk and water, and bring to a boil. Whisk
in grits, reduce heat to low and simmer, stirring constantly, until thick, about
30 minutes. Add the 2 tablespoons butter, season generously with salt and pepper, set aside and keep warm.
Using a large sauté pan over medium high heat, add the remaining 1 tablespoon corn oil. Add the garlic and cook until fragrant,
stirring constantly, 45 to 60 seconds. Add the greens, reduce heat to low, cook until just wilted, 2 to 3 minutes.
Pour the grits over the greens and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.
Makes 4 to 6 servings.