Even though I grew up in Wyoming, I was born in the south.
We moved north when I was about 4 and took our love of grits along with us.
I've been eating them all my life and will never quit.
Only savory grits though. None of that "grits with sugar". That's just wrong.
Grits are really versatile too.
They can become the main course just by adding some beef, chicken or sausage.
I've tasted several casseroles made with grits and enjoyed them all.
The first time I made this I served it up with some awesome Stovetop BBQ Ribs.
I used fat free half & half which worked
perfectly. This time I used 1/2 cup of heavy cream with 1/2 cup of water
for the simple reason, I was out of half & half. Worked just as well, so I'm thinking just plain milk would be okay if that's what you had on hand.
Either way, the grits end up creamy and rich tasting. You can also
substitute any flavor of cheese you choose. I think Havarti, Pepper Jack, Swiss,
Cream Cheese or Goat Cheese would be excellent choices.
Cheesy Corn & Kale Grits
1 cup quick cooking grits
3 cups chicken broth
1 cup half & half, fat free will work
2-3 stalks of kale, core removed, chopped
4 oz. extra sharp cheddar cheese, grated
1 ear of corn, kernels removed (may use 1/2 cup frozen or canned)
Salt and pepper
Green onions
Combine chicken broth and half & half in a medium size saucepan and bring to a boil. Whisk in grits to combine, making sure there are no clumps, then stir in kale. Reduce heat, cover and simmer for 5-7 minutes (or recommendations on grits package). Stir in cheese until melted; stir in corn and heat through. Taste for seasoning, adding salt and pepper if desired.
Garnish with chopped green onions.