Braised Kale over Baked Cheese Grits

Southern cooking meets haute cuisine in this dish, which has a surprising harmony of flavors and textures.

Yield: 4 servings (serving size: 3/4 cup grits, 1/2 cup greens, and 1 1/2 teaspoons goat cheese)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 363
  • Calories from fat: 27%
  • Fat: 10.7g
  • Saturated fat: 3.7g
  • Protein: 15.9g
  • Carbohydrate: 53.2g
  • Fiber: 3.4g
  • Cholesterol: 116mg
  • Iron: 3.3mg
  • Sodium: 654mg
  • Calcium: 332mg


  • 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


  1. 1. Preheat oven to 375°.
  2. 2. 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.
  3. 3. Remove grits from heat. Combine milk and eggs in a small bowl, stirring with a whisk; stir into grits with whisk. Stir in cheese.
  4. 4. 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).
  5. 5. 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.
  6. 6. 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.
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