This wonderful Grits and Greens 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 Grits and Greens recipe marries two Southern favorites in an unbelievable combination of color and flavor.”
What are grits? Grits are small broken grains of white corn that were first produced by Native Americans centuries ago. Gits are similar to polenta as they are both made from stone-ground dried corn. In some places in Southern America, eating grits for breakfast is practically a religion. A true grit lover would never consider using instant or quick-cooking grits. Learn more about the History of Grits.
What are greens? In the Southern states, greens are known as Collard Greens. Collard greens are vegetables that are members of the cabbage family, but are also close relatives to kale. Although they are available year-round, they are at their best from January through April. Learn more about the History of Collard Greens.
Grits and Greens Recipe:
Sources: Grits and Greens photo by Becky Luigart-Stayner – Styling by Melanie J. Clarke and Jan Gautro. Photo appeared in Cooking Light magazine, March 2007.