There is nothing revolutionary about this dish. It’s just southern greens and pot likker served over cheese grits. I make it often, and have never shared it because it’s so simple. I’ve always figured if this is the kind of thing my readers want, there are a million recipes out there.
The only thing is, it’s so darn good! Every time I make it I am floored anew by how delicious and satisfying it is. The creamy, mild grits are such a great foil for the savory, smoky, ever-so-slightly bitter, vegetal chew of the greens. And then that broth! This is food that just makes you feel good: warm and healthy and cared for. And it’s a meal all by itself. You could have a slice of bread and butter on the side, but you don’t need one.
It’s also a meal that doesn’t require the kind of time and care that traditional recipes would have you believe. You don’t need to braise the greens for hours and hours to coax out all that deliciousness and make them tender. And you don’t need to spend five careful minutes adding the polenta to the water in a slow, thin stream. Just whisk while you’re pouring it in and you’ll be fine.
You can use all kinds of greens here. Collards, of course, are absolutely classic. Use them alone or mix with turnip greens, mustard greens, or whatever other greens catch your fancy. I adore the combination of meaty collards and silky mustard greens.
Though bacon is traditional and I love it, the recipe can easily be made vegetarian. Just leave the bacon out or replace it with chewy bits of savory baked tofu. (This isn’t as easy to find as it once was, but Sprouts carries the Wildwood brand.) Add a tablespoon of miso or a half teaspoon or so of smoked salt (or a few careful drops of liquid smoke) to get some of that smoky salty umami, and you’ll be in business.
This is a casual recipe, especially the pot of greens, and the ranges of ingredients in the instructions reflect that. I don’t measure anything for the greens anymore. It’s casual and easy, and always delicious.
Easy Braised Greens with Creamy Polenta
Notes
For a vegetarian version, leave out the bacon, replacing if desired with baked tofu or seitan. Use vegetable broth or water and add 1 tablespoon of miso, 1/2 teaspoon of smoked salt, or a drop or two of liquid smoke.
Ingredients
For the Greens
- 2 to 4 ounces bacon (2 to 4 thick slices), sliced crosswise into 1/4" pieces
- 1/2 medium onion, chopped
- 2 to 4 cloves garlic, minced or pushed through a garlic press
- 1/2 teaspoon or more red pepper flakes, to taste
- 1 to 2 pounds collards or mixed greens, thick center ribs removed, chopped
- 2 cups chicken or vegetable broth
- Salt and pepper to taste
For the Polenta
- 1/2 cup milk or half-and-half
- 2 1/2 cups water
- pinch salt
- 1 cup cornmeal ground coarse for polenta
- 1 or 2 tablespoons butter or olive oil
- 1/2 cup grated cheddar or 1/4 cup parmesan cheese
- 2 tablespoons cream, optional
- Freshly ground pepper
Instructions
- First, start the greens: In a large pot over medium heat, saute the bacon for about 3 minutes, just until it starts to render some of its fat and juices. Add the onion, garlic, and pepper flakes and saute until the onion softens and starts to become translucent, 5 minutes or so.
- Add the collards and stir for a couple minutes to wilt them slightly. Add the broth, turn up the heat, and bring to a boil. Reduce heat to a vigorous simmer or low boil, move to a back burner, and let cook uncovered while you make the polenta. Stir every once in a while.
- To make the polenta, combine the milk, water, and salt in a medium pot over high heat. Bring just to a boil, then whisk with one hand while pouring in the polenta with the other. Reduce heat to low and simmer, stirring occasionally, for about 15 minutes. Stir every few minutes with a rubber spatula or wooden spoon. If the mixture seems too thick, add water a quarter cup at a time until it's how you like it.
- When the polenta is fully cooked, thick and smooth, stir in the butter or oil, cheese, and optional cream. Taste and add salt and ground pepper if you'd like, then do the same for the greens.
- To serve, spoon polenta into a bowl and top with greens, being sure to include lots of pot likker.
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