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1
Butter a half-sheet pan (about 12 by 17 inches), line it with parchment paper, and butter the parchment paper.
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2
Set aside.
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3
Bring the broth, salt, white pepper, and cayenne to a boil in a medium saucepan over high heat.
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4
With broth mixture at a boil, gradually pour in the grits, while whisking constantly.
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5
After the grits are incorporated, reduce heat to a simmer, and cook, stirring constantly, until the grits are thick, about 5 minutes.
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6
Add the cheese and stir until melted.
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7
Spread the grits in an even layer about 1/2-inch thick in the prepared pan and refrigerate until set and firm, at least 1 hour.
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8
Bring the smoked turkey stock to a boil in a medium saucepan over high heat.
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9
Add the greens and adjust the heat to maintain a simmer.
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10
Cook, stirring occasionally, until greens are tender and liquid has evaporated, about 1 hour.
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11
Remove from heat and add the cider vinegar.
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12
Keep warm while frying the grits cakes.
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13
When the grits are set and firm, turn the grits out onto a clean cutting board.
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14
Using a 1 1/2-inch round or square cutter, cut the grits into small cakes.
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15
Put some instant flour on a plate and season with salt and pepper, to taste.
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16
Dredge the cakes in the seasoned flour.
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17
Heat the olive oil in a large skillet, and fry the cakes, in batches, until golden brown, about 3 to 4 minutes per side.
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18
Remove from the pan and drain on a paper towel-lined plate.
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19
Top each grits cake with some of the braised greens and serve.
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20
Bring 3 quarts of water to a boil in a large pot.
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21
Add all the ingredients, reduce heat, and simmer for 1 hour.
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22
Strain the broth into a large bowl or plastic container.
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23
If not using immediately, fill the sink up with ice water to come about halfway up the sides of the container.
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24
Nestle the broth in the ice bath and stir it periodically to cool it down.
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25
Cover and refrigerate for up to 5 days or freeze for up to 3 months.
