Mini Grits And Greens Recipe

Name: Mini Grits And Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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
Saute 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.
5
We tested with Quijote Chorizos Caseros Home-Style Dry Sausage.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup chicken broth, 1/3 cup half-and-half, 1/4 teaspoon salt, 1/2 cup uncooked regular grits, and more.

Yes, Mini Grits And Greens falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Grits And Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions