Grits and Greens

"This recipe calls for stone ground grits...I usually get them at the farmers market or at the seafood festival. You can substitute regular grits. Another option to reduce the fat and calorie count is to substitute turkey bacon or turkey ham to sprinkle on top of the dish. This dish is equally at home as a breakfast dish or as a side dish. Cooking time does not include the time to cook the bacon."
photo by mary winecoff photo by mary winecoff
photo by mary winecoff
Ready In:


  • 1 cup whipping cream
  • 32 ounces chicken stock, divided
  • 1 cup stone-ground grits
  • 12 of a 1 lb package of chopped fresh collard greens
  • 14 cup butter
  • 1 cup parmesan cheese, freshly grated
  • 12 teaspoon black pepper, freshly ground
  • 6 slices bacon, cooked and crumbled


  • Combine whipping cream and 3 cups chicken stock in a large saucepan; bring to a boil. Gradually stir in grits. Cook over medium heat until mixture returns to a boil; cover, reduce heat, and simmer, stirring occasionally, 25 minutes, or until creamy.
  • While grits cook, pour remaining 1 cup chicken stock into a large skillet; add greens. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until greens are tender and stock is absorbed.
  • Add butter, cheese, and pepper to the grits, stirring well. Stir in cooked greens. Cook 1 minute or until grits and greens are thoroughly heated and the cheese is melted. Sprinkle with crumbled bacon, and serve immediately.

Questions & Replies

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  1. Mia in Germany
    Yum! We don't have original grits here so I just use polenta to make grits. Unluckily, we also don't have "collard greens" so I used rapini which I think is pretty close. All in all I guess my result was close enough to the original to give an authentic review ;-) I love this recipe, thanks for sharing! Made for FYC game
  2. weekend cooker
    Other than using regular grits, and a little less collard greens, and scaling this down to 2 servings, made this as written.. We were pleasantly surprised, and enjoyed the flavors. Made for a nice late breakfast. Made for PRMR Tag.
  3. Sydney Mike
    While I'm not big on collard greens, my other half isn't too fond of grits, so I played this recipe a bit like 'Jack Sprat & his wife,' & surprisingly enough we both enjoyed the taste of this dish! And, although I usually use bacon bits in recipes like this, I did have enough turkey bacon on hand & used that! Very nice, & well worth doing up again! [Tagged & made in Please Review My Recipe]
  4. mary winecoff
    I did not have any stone ground grits so I just used regular. The adults at the table loved this dish while the children did try it it wasn't a big hit with them. I thought it was wonderful. I used collards from the garden and cooked them before adding. Thanks for sharing. Made for Zaar Newest Tag game.



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