for the topping:
1 bunch collards, ribs removed and chopped
12 oz shiitake mushroom, chopped
1 onion, diced
2 cloves garlic, minced
12 oz cubed ham
freshly ground black pepper
for the grits:
1 cup stone-ground grits
3 cups water
1/3 cup grated garlic and herb cheddar*
Boil the collards in a large pot of water for about 5 minutes or until wilted. Drain thoroughly. Saute the collards, onion, garlic, mushrooms and ham until the collards and onions are quite soft but not browned. Sprinkle with salt and pepper.
Meanwhile, bring water to a boil in a medium saucepan. Whisk in grits and continue to cook, whisking frequently for about 5 minutes or until thickened. Stir in cheese.
Divide grits among 4 plates and evenly divide the ham mixture on top. Serve immediately.
*I used Cabot’s
This another one of those meals that comes and ends up being much better than expected. I love grits and am always looking for ways to incorporate them into a dinner. They make a nice alternative to potatoes or rice and cook up quite quickly, the perfect base for a quick saute. This time I topped them with collards, something I don’t see cooked quickly very often which is a shame. They are a bit tough so the boiling step is necessary but they added a great flavor and texture to the dish. Shiitake mushrooms might seem a little out of place but they absorb flavors well and added a fun chew to the saute. I can’t wait to make it again