I used to make us polenta all the time but skipped over the grits. One fateful day the store was out of polenta so I bought grits instead.
No biggie right, they’re basically the same?
Oh well. Lesson learned because they are not the same (though cooking them is the same), grits are creamier and smoother. Polenta can be a little rough and grainy, and grits are having none of that.
While I don’t dislike polenta, I’m pretty sure that I’m going to be Team Grits from here on out.
Andrea’s Buttermilk Cheddar Grits with Greens
- 1 1/2C Chicken Stock
- 1/2C Grits
- 1TBSP Butter
- 1/2C Buttermilk (homemade, or uncultured buttermilk)
- 1/2C Shredded Cheddar (get the good stuff)
- 3C Chopped Kale (regular or baby, you pick)
- Salt, pepper, olive oil for sauteeing (about 1/2TBSP)
In a medium sized sauce pot, add in the stock and bring to a boil. Add in the grits, reduce heat to medium and whisk until the grits start to thicken up. About 5 minutes. Turn off heat, put a lid on the pot and set aside.
In a sautee pan, add in the olive oil and heat over medium heat. Add in the greens, sprinkle with salt and pepper, and sautee until the greens are wilted and cooked through. Turn off heat.
Back to the grits, heat over low and add in the butter, buttermilk, and cheese. Stir until everything is combined. Add in the greens and stir again. Heat over low for about 5 minutes to let everything come together.
Turn off heat and serve immediately.
The greens give a nice bit of texture and bite to the otherwise super creamy grits. The cheddar gives it a kick while the buttermilk sweetens and takes some of the bitter out of the kale.
Grits won’t ever be the same once you add in some greens.
If you’re feeding more than two people or if you really love grits, I would up the amounts of everything.
1C of grits with 3 C of stock. Adjust greens and cheese to your tastes.
Have fun guys and remember, always play with your food! Enjoy!