Grits and Greens
This is one of our favorite breakfasts especially when topped with a fried egg.
Ingredients
1 cup polenta or grits
4 cups water
4oz cheddar, grated (optional)
1 bag baby kale or 1 bunch adult kale
1/4 cup white wine or light beer
1 clove garlic, sliced thinly
chili flakes (optional)
Method
- Bring the water to a boil
- Whisk in the grits/polenta with a big pinch of salt, return to the boil, then remove from the heat and cover
- Let the polenta sit until the corn is tender, about 30 minutes
- Add the grated cheese if using
- Just before serving, heat a frying pan over medium high heat
- Add a glug of neutral oil and then add the greens with a pinch of salt
- Sautee briefly
- Add the garlic, chili flakes (if using), and the wine
- Cook until the greens are soft
- Divvy the grits between bowls and top with the greens and serve
