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Mini Grits and Greens

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 25 mins
Total time 45 mins

Makes 3 dozen

Warm ceramic soup spoons in a 200° oven for 10 minutes before assembling.


  • 1 cup chicken broth
  • 1/3 cup half-and-half
  • 1/4 teaspoon salt
  • 1/2 cup uncooked regular grits
  • 1/2 cup (2 oz.) freshly shredded Cheddar cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon butter
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon freshly ground pepper
  • 8 large fresh collard green leaves
  • 2 small dry Spanish chorizo sausage links (about 2 3/4 oz.)
  • 1 tablespoon olive oil
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon sugar
  • 36 porcelain tasting spoons, warmed

How to Make It

  1. Bring first 3 ingredients and 1 cup water to a boil in a medium saucepan over high heat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Whisk in Cheddar cheese and next 4 ingredients, whisking constantly until cheese melts. Keep warm.

  2. Rinse collard greens. Trim and discard thick stems from bottom of collard green leaves (about 2 inches). Stack collard greens on a cutting board. Tightly roll up leaves, and thinly slice into 1/8-inch strips. Quarter chorizo lengthwise, and cut into small pieces.

  3. Sauté chorizo in hot oil in a large skillet over medium-high heat 2 minutes. Add collard greens, vinegar, and sugar. Cook, stirring constantly, 2 minutes or until greens are bright green and just tender. Season with salt and pepper to taste.

  4. Place about 1 Tbsp. grits onto each warm spoon, and top with collard mixture. Serve immediately.

Cook's Notes

We tested with Quijote Chorizos Caseros Home-Style Dry Sausage.