Grits n Greens

Grits n Greens

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Ingredients

  • 1 large onion, minced
  • 5 garlic cloves, minced
  • 1/4 cup lard or coconut oil
  • 2 cups yellow stone-ground cornmeal (Bob's Redmill)
  • 2 cups water
  • 2 cups milk
  • 1 lb greens, sliced up in thin ribbons
  • 2 farm-fresh eggs, beaten
  • 1 cup shredded extra-sharp cheddar cheese
  • 1 cup grated Romano or Parmesan, preferably US-made
  • salt and pepper
  • 1 tsp white vinegar

Instructions

  1. In a large pot with a tight-fitting lid add greens, vinegar, and 1.5 cups water, bring to boil, then reduce to simmer, cover and cook 25 minutes, drain well
  2. In a dutch oven over medium heat add lard or oil then saute onions and garlic for about 15 minutes until they start to brown.
  3. Add water and cornmeal, reduce heat, and stir often until grits are thick and cooked.
  4. Dump grits into a large work bowl, add cooked greens, eggs, cheese then mix well.
  5. Dump into a large greased casserole, cook for 25 minutes in preheated 400-degree oven
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