Grits and Greens

This is one of our favorite breakfasts especially when topped with a fried egg.

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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)


  1. Bring the water to a boil
  2. Whisk in the grits/polenta with a big pinch of salt, return to the boil, then remove from the heat and cover
  3. Let the polenta sit until the corn is tender, about 30 minutes
  4. Add the grated cheese if using
  5. Just before serving, heat a frying pan over medium high heat
  6. Add a glug of neutral oil and then add the greens with a pinch of salt
  7. Sautee briefly
  8. Add the garlic, chili flakes (if using), and the wine
  9. Cook until the greens are soft
  10. Divvy the grits between bowls and top with the greens and serve