- 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
- 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