Fontina Grits and Collards

This recipe reflects a New South twist on collards.

Editor's Favorite; Quick & Easy

Yield: 4 to 6 servings
Recipe from Oxmoor House

More From Oxmoor House


  • 3/4 pound collard greens
  • 1/4 cup butter or margarine
  • 1 cup finely chopped sweet onion
  • 2 tablespoons water
  • 1 1/2 cups chicken broth
  • 1 1/4 cups heavy whipping cream
  • 1/2 cup uncooked quick-cooking grits
  • 1/2 pound fontina cheese, cut into small cubes


  1. Wash collard greens thoroughly, and cut off stems. Stack leaves; roll up lengthwise. Cut 2 lengthwise slits down leaves; cut crosswise into 1/4" strips, and set aside.
  2. Melt butter over medium heat in a saucepan. Add onion; sauté 3 minutes or until tender. Add collard greens; sprinkle with water, and cook, covered, 4 to 5 minutes or until greens are tender.
  3. Combine broth and cream in a large saucepan; bring to a simmer over medium heat. Reduce heat to low; stir in grits, and cook, uncovered, 10 minutes. Add cheese; stir until melted. Stir in cooked collard greens.
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