Sunday, June 20, 2010

Corn Grits with Collard Greens and Bacon served with an Egg

Father's Day Breakfast...

Corn Grits with Collard Greens and Bacon
3 cups water 1/2 teaspoon salt 1 cup uncooked grits or polenta (coarse cornmeal) Salt and pepper to taste 2 tablespoons butter 8 slices pork or turkey bacon 2 1/2 pounds collard greens, stemmed and roughly chopped

Bring water and salt to a boil in a medium pot then whisk in grits and return to a boil. Reduce heat to medium low and simmer, stirring often, until thick and creamy, 10 to 15 minutes. Season with salt and pepper then stir in butter.

Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. When cool enough to handle, roughly chop bacon. Discard all but 2 tablespoons of the bacon grease, then add greens to skillet and cook, tossing often, until wilted and just tender, about 5 minutes. Stir in bacon and season with salt and pepper. Arrange greens and bacon over grits and serve with an over easy egg.

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