This was a great dish. I would not normally make something like this, but we had collard greens from our CSA so I found this recipe to make use of them. The only change I made was to use bacon in lieu of the 1/4 cup butter - I took half a pound of bacon, chopped it up, cooked it in a frying pan, then removed the bacon to drain and reserved the grease to saute the onions. I used the bacon bits to top the grits when I was finished. This was overall a good dish - delicious but very rich though!
Fontina Grits and Collards
This recipe reflects a New South twist on collards.
Editor's Favorite; Quick & Easy
Yield: 4 to 6 servings
- 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
- 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.
- 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.
- 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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