Mini Grits and Greens

Name: Mini Grits and Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Southern
Ingredients: 2 teaspoons apple cider vinegar; 1 Tbsp butter; 57 grams 1/2 cup freshly shredded Cheddar cheese; 237 milliliters chicken broth; 78 grams small dry Spanish chorizo sausage links (about; 8 larges fresh collard green leaves; 118 milliliters uncooked regular grits; 79 milliliters half-and-half; 1 teaspoons hot sauce; 1 Tbsp olive oil; 59 milliliters freshly grated Parmesan cheese; 0 teaspoons freshly ground pepper; 0 teaspoons salt; 1 teaspoons sugar; 36

Mini Grits and Greens is a gluten free morn meal. One serving contains 663 calories, 26g of protein, and 46g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 2. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Southern cuisine. A mixture of sugar, chorizo sausage links, porcelain tasting spoons, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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.

Ingredients you will need

Grits

Water

Equipment you will use

Sauce Pan

Whisk

Whisk in Cheddar cheese and next 4 ingredients, whisking constantly until cheese melts. Keep warm.

Ingredients you will need

Cheese

Equipment you will use

Whisk

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.

Ingredients you will need

Collard Greens

Chorizo

Roll

Equipment you will use

Cutting Board

Saut chorizo in hot oil in a large skillet over medium-high heat 2 minutes.

Ingredients you will need

Chorizo

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Collard Greens

Vinegar

Greens

Sugar

Place about 1 Tbsp. grits onto each warm spoon, and top with collard mixture.

Ingredients you will need

Grits

Serve immediately.

Equipment

Ingredients

Servings:

2teaspoons

apple cider vinegar 1Tbsp

butter 57grams

1/2 cup freshly shredded Cheddar cheese 237milliliters

chicken broth 78grams

small dry Spanish chorizo sausage links (about 8larges

fresh collard green leaves 118milliliters

uncooked regular grits 79milliliters

half-and-half 1teaspoons

hot sauce 1Tbsp

olive oil 59milliliters

freshly grated Parmesan cheese 0teaspoons

freshly ground pepper 0teaspoons

salt 1teaspoons

sugar 36

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Forge Cellars Classique Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 21 dollars per bottle.