Grits and Greens

Polenta and grits aren’t the same thing, but are interchangeable. Cornmeal is a finer grind and will give you corn mush. The 20 minutes it takes to cook the greens is enough time to make proper grits, without any additional effort aside from stirring the pot every so often. The difference is worth the time and effort. Quick grits is cafeteria food; proper grits is dining. Google Anson Mills for some exceptional varieties of heirloom grits available by mail order.

I've been making grits n greens for years. Being a Kentucky girl I always use Weisenburger Mill grits, produced in the heart of bluegrass country. Bourbon is not the only tasty thing to come from this region. They do not take long to cook and color seems merely an aesthetic preference. We also prefer kale with loads of garlic and onions as the topper for grits, and a runny egg. Simple, quick breakfast or dinner.

Maury Chaykin (as a witness in "My Cousin Vinny", to Joe Pesci): "No true Southerner would use quick-cooking grits." But seriously, this is a nice recipe. For meat eaters, a source of umami - e.g., ham- would help the collards, as would a meat stock (or bouillon) for the grits. For extra creaminess, replace the 2 cups water with milk in Step 1. (Grits cooked only with milk (1:5), sugar, a pinch of salt, plus a little butter tastes better than semolina porridge as a breakfast cereal.)

A miracle of the Instant Pot is cooking stone-ground grits. Stone-ground grits are an entirely different food than instant. Instant gave grits a bad name. Order a quality low country product like Geechie Boy Mill Jimmy Red Grits. Follow an instant pot video for stone-ground grits recipe online. Restaurants finish with cream. But whole milk is fine. Butter and Parmesan always punch up the flavor. They freeze and microwave beautifully.

Please do not use quick grits. Take the half hour and make the real thing. It makes it so much better. Also add a table spoon or 2 of local honey to your greens and thank me later.

I have been making grits and greens for breakfast for years. No need to use wallpaper paste quick cooking grits. Just prep original grits with water/broth 1:4 ratio and let sit overnight. In the morning the grits will cook in about 15 minutes whisking frequently and adding cheese at the end. If someone is not a fan of grits then swap it out for a slices of cornbread. I also prefer ACV to be added by each individual to their own taste after serving.

Have to weigh in on the Great Grit Debate as the granddaughter of an amazing Southern cook AND an avid polenta lover… Try Bob’s Red Mill, which seems readily accessible in stores across the US. I find that types of grits (vs polenta) can come down to the grind, the duration of cooking, and the liquid used. The package offers 7 different preparations, one of which I recently served to my FIL who loved it, though he insists he doesn’t like grits.

The quick grits hate in this thread is so silly. Quick grits exist because sometimes you want grits...quickly. Depending on where you live and the brand of slow-cooking grits, they can take forever to cook. And soaking them the night before? Defeats the purpose of a quick meal. This Georgia native grew up on quick grits and stands by them.

We also skipped the quick grits in favor of our usual yellow corn grits cooked with Chicken stock, and we added sausage to the greens. Truly amazing flavors! We will make this again!!

I make a version of this with spinach for the greens, and a runny fried egg to top.

Oh my goodness. Of course, quick grits! Or regular grits! Just eat your grits! I'm just happy to see a grits recipe other than shrimp and grits (which can't be beat, but it's not the only way to eat grits). And one not insisting on polenta to avoid hanging its head in shame for using grits! Now, I want to see pintos get some respect. They exist proudly right along with black beans, garbanzos, and cannellinis. I have collards on the stove as I write this alongside a pot of beans.

Yes, you can certainly use polenta instead of grits, and there are a number of Italian variations on the dish. Some use only greens, while others add touches of tasty meats such as sausage or pancetta. As a Southerner myself, I can't say that I'd NEVER use instant grits; who doesn't need a quick help sometime to cook? But like making polenta, the result will be better by taking a bit more time. I adore the addition of cheese to the grits.

Another southerner who makes a version of this regularly. It’s good with pancetta and any kind of greens. I use quick cooking grits with no complaints.

Once I discovered the stone ground grits from Castle Valley Mill (in a variety of colors), it's all I make. But I found a way to make grits without having to stand over the stove and worry about stirring. I make them in my rice cooker. First I boil the water, pour it over the grits in the rice cooker, stir, and set my timer for 20 minutes. And as was said below, you can use that 20 minutes to make the greens.

David Alman has a good observation about the collards. They take much longer to cook than chard. If you use the recipe’s instructions you are likely to find them tough.