2 cups yellow stone-ground grits
6 cups water or chicken stock
1 cup grated smoked Gruyère
2 1/2 cups chopped dandelion greens
3 ears of corn worth of kernels
8 oz crimini mushrooms, sliced
1 small onion, diced
freshly ground black pepper
Heat a small amount of oil in a medium skillet. Saute the onion until starting to soften, 3-5 minutes, then add the greens, corn, and mushrooms and saute until the greens have wilted and the mushrooms are softened. Set aside.
Meanwhile, in a medium pot, bring the water or stock to a boil. Add the grits and stir continually for about 10 minutes or until all the broth is absorbed. Remove from the heat and stir in the salt, pepper cheese and greens mixture. Keep covered until ready to serve.