olcowman
Hillbilly Philosopher
My first foray into this part of the thread... which is one of my favorites! I usually just lurk and slobber over all the pictures but been wanting to jump in for a while...
I love me some grits. My Mama said grits was the first solid food I ever eat when they was weaning me and I reckon they stuck with me. Love them for breakfast, with fish, with quail, with bacon/sausage in them, with red-eye gravy poured on them, even like them little mixed up bowls they used to sell at the Krystals. I got this recipe from a friend of ours a while back and cooked it up just before Christmas and made me a half a mess of it last week, (it makes a heap) and I'm telling you I can eat me a whole wash tub full of it. (sorry I eat it all up before I made y'all a picture... it ain't nothing real purty to look at anyhow, will get one next time)
Grits n' Greens
2 cups regular grits - 1 (16 oz ) bag collard greens ( frozen ) - 8 cups chicken broth (divided 6 & 2 ) - 2 cups whipping cream - 1/2 cup butter - 3 cups shredded Parmesan Cheese (or 2 if you really like cheese) - 2 lbs bacon.
Lightly grease 13 x 9 dish. In boiler, bring cream & 6 cups of broth to boil, add grits. bring to boil, reduce heat & cook for 20 min. on simmer, stirring occasionally, Add milk if needed. Consistency should resemble watery oatmeal. Fry bacon & crumble. Cook collards in remaining 2 cups broth for 10 min. Drain & let dry a little. Season greens to taste. Add butter & cheese to grits. Stir till melted. Stir in collards. Put in baking dish. Bake at 350 for 25-30 min. till lightly brown. Add bacon on top the last 10 min.
Notes: I used old timey stone ground grits. The gal what give me the recipe said she has used some 'seasoned' collards in a can... I bought some Mrs. Holmes brand (16 oz. can for a half recipe) from the Piggly Wiggly this last time (drained the juice off them) and they was still pretty good. It takes a while to cook all that bacon, so kinda keep that in mind and maybe pull out your extra cast iron skillet for this one?
I ain't sure exactly what to tell ya'll to eat this with... or even what wine goes with it? We eat it with some deer backstraps off the grill the first time and then fried up some country ham the next. I eat a great big bait of what was leftover the next day for lunch with nothing but a glass of buttermilk...
I hope some of y'all give it a try and holler back with some ideas. Any other grit recipes would be greatly appreciated... I'm open to anything out there, well 'cept folks what put sugar on their grits. I just never trusted them types? I hear they's a feller on here goes by the name of Bitteroot who's bad about sweetening up grits and all? I ain't one to spread a rumor but I've heard that from some pretty reliable sources?
I love me some grits. My Mama said grits was the first solid food I ever eat when they was weaning me and I reckon they stuck with me. Love them for breakfast, with fish, with quail, with bacon/sausage in them, with red-eye gravy poured on them, even like them little mixed up bowls they used to sell at the Krystals. I got this recipe from a friend of ours a while back and cooked it up just before Christmas and made me a half a mess of it last week, (it makes a heap) and I'm telling you I can eat me a whole wash tub full of it. (sorry I eat it all up before I made y'all a picture... it ain't nothing real purty to look at anyhow, will get one next time)
Grits n' Greens
2 cups regular grits - 1 (16 oz ) bag collard greens ( frozen ) - 8 cups chicken broth (divided 6 & 2 ) - 2 cups whipping cream - 1/2 cup butter - 3 cups shredded Parmesan Cheese (or 2 if you really like cheese) - 2 lbs bacon.
Lightly grease 13 x 9 dish. In boiler, bring cream & 6 cups of broth to boil, add grits. bring to boil, reduce heat & cook for 20 min. on simmer, stirring occasionally, Add milk if needed. Consistency should resemble watery oatmeal. Fry bacon & crumble. Cook collards in remaining 2 cups broth for 10 min. Drain & let dry a little. Season greens to taste. Add butter & cheese to grits. Stir till melted. Stir in collards. Put in baking dish. Bake at 350 for 25-30 min. till lightly brown. Add bacon on top the last 10 min.
Notes: I used old timey stone ground grits. The gal what give me the recipe said she has used some 'seasoned' collards in a can... I bought some Mrs. Holmes brand (16 oz. can for a half recipe) from the Piggly Wiggly this last time (drained the juice off them) and they was still pretty good. It takes a while to cook all that bacon, so kinda keep that in mind and maybe pull out your extra cast iron skillet for this one?
I ain't sure exactly what to tell ya'll to eat this with... or even what wine goes with it? We eat it with some deer backstraps off the grill the first time and then fried up some country ham the next. I eat a great big bait of what was leftover the next day for lunch with nothing but a glass of buttermilk...
I hope some of y'all give it a try and holler back with some ideas. Any other grit recipes would be greatly appreciated... I'm open to anything out there, well 'cept folks what put sugar on their grits. I just never trusted them types? I hear they's a feller on here goes by the name of Bitteroot who's bad about sweetening up grits and all? I ain't one to spread a rumor but I've heard that from some pretty reliable sources?
