SOUTHERN LIVING (^) | 61
Grits and Greens with
Brown Butter Hot Sauce
ACTIVE 16 MIN. - TOTAL 1 HOUR, 21 MIN.
SERVES 4
You can substitute your favorite hearty
winter greens, but don’t skip the hot and
tangy sauce—it makes the dish.
GRITS AND GREENS
3 1/4 cups whole milk
1 cup uncooked stone-ground
grits
2 Tbsp. salted butter,
divided
2 1/2 tsp. salt, divided
1 lb. fresh turnip greens
2 Tbsp. olive oil
4 garlic cloves, minced
1/4 tsp. crushed red pepper
4 oz. Parmigiano-Reggiano cheese,
grated (about 1 cup)
1 cup chicken stock
1 tsp. black pepper
BROWN BUTTER HOT SAUCE
4 Tbsp. salted butter
2 Tbsp. fresh lemon juice
(from 1 lemon)
1 Tbsp. hot sauce (such as Tabasco)
1/4 tsp. salt
- Prepare the Grits and Greens: Stir
together milk and grits in a double boiler.
Using a small wire-mesh strainer, skim
any hulls that float to the top of the milk.
(This ensures there will be no hard bits in
your creamy finished product.) Cook
over medium-high, whisking often to
ensure grits don’t stick to sides and
bottom of pan, until milk is completely
absorbed and grits are thickened and
tender, 25 to 40 minutes. Stir in 1
tablespoon of the butter and 1 1/2
teaspoons of the salt. Remove from heat.- Preheat oven to 400°F. Cut and
discard tough ends from turnip greens;
slice stems and leaves into 1 1/2-inch
pieces. Heat oil and remaining 1
tablespoon butter in a 12-inch cast-iron
skillet until butter melts. Add garlic, and
cook, stirring occasionally, just until
garlic starts to sizzle. (Be careful garlic
does not start to turn brown and burn.)
Add greens, red pepper, and remaining
1 teaspoon salt. Using tongs, toss greens
until they are just wilted. Add greens
mixture and any accumulated liquids to
grits in double boiler. Add cheese, stock,
and black pepper; stir to combine. - Spoon grits mixture into the same
skillet. (Do not wipe skillet clean.) Bake
uncovered until set, about 30 minutes. - Prepare the Hot Sauce: Melt butter in
an 8-inch skillet over medium until it
starts to foam and turn slightly brown.
Stir butter to distribute evenly on bottom
of skillet, and cook, undisturbed, until
butter browns and smells nutty. Stir in
lemon juice, hot sauce, and salt. Cook,
undisturbed, until bubbly, about 15
seconds. Spoon sauce over baked grits.