Southerners eat them. A lot.
Some like them sweetened with sugar and drowning in butter.
Some like them with salt and pepper and drowning in butter.
Some don’t have a clue what they are.
I tend to laugh when some snobbish foodie goes on and on about how wonderful polenta is, then if they are asked about grits, all you hear is crickets. Grits and polenta are both ground corn, with a few differences. Think of them as cousins. What you can do with polenta, you can do with grits.
Polenta is often served as a base for a stew or braise. So are grits. And that is where my recipe comes in.
I am doing some recipe development work with Cut ‘N Clean Greens, and wanted to make a comforting dish. A dish that reminds me of home.
If you are looking for a great recipe for a lazy Sunday brunch, this is it. Sauteed Chard and Tuscan Kale with Andouille Sausage on a bed of Cheese Grits. All you need are some biscuits and a glass of champagne.
Click here for the recipe for Greens N Grits.
I may receive compensation in either monetary or product form for my recipe development. I take pride in working with products that fit my brand and will be beneficial to my readers. All opinions are my own.
Omigosh! we do love grits, but it’s always grits plus something… cream and butter, or andouille and maple syrup, maybe SW peppers and tomatillo chutney… but you have me ready to head for some greens and grits. YUM.
Dorothy at Shockingly Delicious says
Cheryl, this looks sooooo good! I love all things cornmeal…grits, polenta, and what we Pennsylvania Dutch called cornmeal “mush,” which we ate for breakfast with maple syrup.
Cornbread, cornmeal waffles, cornmeal pancakes, sweet corn cake (like they serve at El Torito)…I adore them all!
I just wrote andouille sausage on my grocery list, and a coupla bags of that chard and that kale. Thank you!