Southern cooking meets haute cuisine in this dish, which has a surprising harmony of flavors and textures.
2 cups organic vegetable broth (such as Swanson Certified Organic)
2 cups water
1 cup uncooked stone-ground yellow grits
1 teaspoon black pepper, divided
1 cup 1% low-fat milk
2 large eggs, beaten
1/4 cup grated Parmigiano-Reggiano cheese
1 garlic clove, halved
2 quarts water
1 (1-pound) bag prewashed kale (such as Glory), coarsely chopped
1 tablespoon olive oil
1/2 cup sliced onion (1 small)
3 garlic cloves, coarsely chopped
1/4 teaspoon salt
2 tablespoons balsamic vinegar
6 teaspoons crumbled goat cheese
How to Make It
Preheat oven to 375°.
Bring broth and water to a boil in a medium saucepan. Slowly stir in grits and 1/2 teaspoon pepper; cover, reduce heat, and simmer 20 minutes, stirring occasionally.
Remove grits from heat. Combine milk and eggs in a small bowl, stirring with a whisk; stir into grits with whisk. Stir in cheese.
Rub a 2-quart casserole with cut sides of halved garlic clove; pour grits into prepared dish. Bake at 375° for 30 minutes. Let stand 10 minutes before serving (mixture will be dense and puddinglike when set).
While grits bake, bring 2 quarts water to a boil in a large saucepan. Add kale; reduce heat, and simmer 5 minutes. Remove kale from pan; drain and rinse under cold water.
Add olive oil, onion, chopped garlic, and salt to pan; sauté 2 minutes or until onion is translucent. Return kale to pan, and sauté 10 minutes or until greens are tender. Stir in remaining 1/2 teaspoon pepper and balsamic vinegar. Serve greens over grits; sprinkle with goat cheese.