Ingredients:
for the topping:
1 bunch collards, ribs removed equally good chopped
12 oz shiitake mushroom, chopped
1 onion, diced
ii cloves garlic, minced
12 oz cubed ham
salt
freshly soil night pepper
for the grits:
1 loving loving cup stone-ground grits
3 cups water
1/3 loving loving cup grated garlic equally good herb cheddar*
Directions:
Boil the collards inwards a large pot of H2O for virtually v minutes or until wilted. Drain thoroughly. Saute the collards, onion, garlic, mushrooms equally good ham until the collards equally good onions are quite soft exactly non browned. Sprinkle alongside tabular array tabular array salt equally good pepper.
Meanwhile, bring H2O to a boil inwards a medium saucepan. Whisk inwards grits equally good operate along to cook, whisking oftentimes for virtually v minutes or until thickened. Stir inwards cheese.
Divide grits amidst iv plates equally good evenly carve upwards the ham mixture on top. Serve immediately.
*I used Cabot's

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