Summer Crowder Pea Salad
A trip to the farmers’ market just got a lot more fun. This recipe is as nice with black-eye or purple hull peas. I like to serve this dish with an all-vegetable dinner or with any type of pork, thank...
This grits recipe has quickly become one of my favorites because it includes everything I love in one dish. The combination of sausage, cheese, greens, and hot sauce could not be better than when folded into creamy grits. Have extra hot sauce available for the heat lovers around your table.
Ingredients
- 1 cup low-sodium chicken stock
- 1/3 cup half-and-half
- 1/2 teaspoon salt, divided
- 1 cup water
- 1/2 cup regular grits
- 1 tablespoon olive oil
- 3 ounces dry chorizo or summer sausage, chopped
- 8 large fresh collard green leaves, chopped
- 2 teaspoons cider vinegar
- 1/2 teaspoon sugar
- 1/2 cup shredded sharp Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
- 1/2 teaspoon hot sauce
- 1/4 teaspoon black pepper
Preparation
- In a medium saucepan over high heat, combine the stock, half-and-half, and 1/4 teaspoon of the salt. Add the water and bring to a boil. Gradually whisk in the grits, cover, reduce the heat to medium-low, and simmer. Stir occasionally and cook 15 minutes or until thickened.
- Heat the olive oil in a large skillet over medium-high heat. Add the chorizo and cook 2 minutes. Add the collards, cider vinegar, sugar, and the remaining 1/4 teaspoon salt. Cook, stirring constantly, for 2 minutes.
- Whisk the Cheddar, Parmesan, butter, hot sauce, and pepper into the grits. Transfer to a serving bowl. Top with the collard green mixture and serve hot.
NOTE: You can increase the heat by substituting pepper jack for the Cheddar cheese in this recipe.
Recipe courtesy of Tammy Algood from her book, Sunday Dinner in the South: Recipes to Keep Them Coming Back for More
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