Fleur de Lis

Fleur de Lis

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Thursday, January 5, 2012

White Cheese Grits with Mustard Greens and Bacon


I fell in love with this side dish and I don't even LIKE mustard greens.  The goat cheese added the perfect zing to the grits.  Try this one.  You'll be glad you did.

6 thick bacon slices
5 cups packaged, fresh chopped mustard greens, sliced
salt and pepper to taste
4 cups chicken broth
2 cups uncooked quick cooking grits
4 oz. goat cheese, crumbled
2/3 cup whipping cream or half and half
2 T. butter
 1/2 t. freshly ground pepper

Cook bacon in a skillet over medium heat until crisp.  Remove bacon and drain on paper towels; reserving drippings in skillet.  Crumble bacon.

Saute mustard greens in hot drippings 6 - 8 minutes or just until tender.  Season with salt and pepper to taste.  Set aside.

Meanwhile, bring broth and 3 cups water to a boil in a large saucepan over medium heat.  Gradually whisk in grits, bring to a boil.  Reduce heat to medium-low; cover and simmer, stirring occasionally 5 - 7 minutes or until thickened.  Add cheese and next 3 ingredients; stirring until cheese and butter are melted.  Transfer grits to a serving bowl; spoon greens down center of grits and sprinkle with bacon.

From:  Southern Living Christmas 2011

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