Baked Cheese Grits with Turnip Greens

By LRay

This recipe from achieves of Bon Appétit. Using frozen turnip greens saves time when making this vegetarian main course.

2 Servings: Can be Doubled

Ingredients

• 2 Cups (about) salted water
• 2/3 Cup Quick-Cooking Grits
• 1 Tablespoon Butter
• 2 Large Garlic Cloves, Minced
• 3 Cups Frozen Chopped Turnip Greens (about 10 ounces), thawed, squeezed dry
• 1 1/4 Cups Packed Grated Sharp Cheddar Cheese (about 5 ounces)
• 1/4 Teaspoon hot Pepper Sauce (such as Tabasco)

Details

Adapted from savour-fare.com

Preparation

Step 1

Position rack in center oven and preheat to 375ºF.
Butter 4-cup soufflé dish.
Bring 2 cups salted water to boil in heavy medium saucepan over high heat. Gradually whisk grits into water. Reduce heat to low. Cover and cook until grits are tender and mixture is thick, stirring occasionally and adding water if grits are very thick, about 5 minutes.
Meanwhile, melt butter in heavy medium skillet over medium heat. Add garlic; sauté 1 minute. Add greens; stir until heated through, about 1 minute.

Mix greens and 1 cup cheese into grits. Add hot pepper sauce and season with salt and pepper. Transfer to prepared dish. Sprinkle remaining 1/4 cup cheese over. (Can be prepared 2 hours ahead. Let stand at room temperature.) Bake until cheese melts and grits are heated through, about 15 minutes. Let stand 5 minutes and serve.