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
Comments and Reviews 1-2 of 2
Diana09 Posted: 07/25/10
jenone Posted: 12/06/09
This was very good - but my husband did something AMAZING with it the next day. He chopped some leftover ham and grilled chicken and sauteed them in a pan with olive oil. Then he added this dish and warmed it through. It was probably the best dish I have eaten in months!