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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Warm ceramic soup spoons in a 200° oven for 10 minutes before assembling. Ingredients:
1 cup chicken broth |
1/3 cup half-and-half |
1/4 teaspoon salt |
1/2 cup uncooked regular grits |
1/2 cup (2 oz.) freshly shredded cheddar cheese |
1/4 cup freshly grated parmesan cheese |
1 tablespoon butter |
1/2 teaspoon hot sauce |
1/4 teaspoon freshly ground pepper |
8 large fresh collard green leaves |
2 small dry spanish chorizo sausage links (about 2 3/4 oz.) |
1 tablespoon olive oil |
2 teaspoons apple cider vinegar |
1/2 teaspoon sugar |
36 porcelain tasting spoons, warmed |
Directions:
1. Bring first 3 ingredients and 1 cup water to a boil in a medium saucepan over high heat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Whisk in Cheddar cheese and next 4 ingredients, whisking constantly until cheese melts. Keep warm.
2. Rinse collard greens. Trim and discard thick stems from bottom of collard green leaves (about 2 inches). Stack collard greens on a cutting board. Tightly roll up leaves, and thinly slice into 1/8-inch strips. Quarter chorizo lengthwise, and cut into small pieces.
3. Sauté chorizo in hot oil in a large skillet over medium-high heat 2 minutes. Add collard greens, vinegar, and sugar. Cook, stirring constantly, 2 minutes or until greens are bright green and just tender. Season with salt and pepper to taste.
4. Place about 1 Tbsp. grits onto each warm spoon, and top with collard mixture. Serve immediately.
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