What do you think of when you think of grains? Rice? Pasta? Is pasta even a grain? Well, there is a whole big world of grains out there that most of us barely even get past the top two or three. I have set out to change all that. Explore the grains. Find new favorites and different ways to fix old favorites. In my corner, I have, Whole Grains Every Day, Every Way by Lorna Sass. This book and I are going to become fast friends.
Even though it is spring here, we had a few cold days and I was looking for something that could use what was in season, collards, but still feel comforting. This was perfect. I didn’t have any grits, but I had coarse polenta, which is just about the same thing right? And I didn’t have cook Andouille, so I just added it all in the cooking step and didn’t had any sliced at the end.
Corn Grits with Collard Greens and Andouille
- 1 cup corn grits
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup grated Romano cheese
- 1 large bunch collard greens
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 large red bell pepper, seeded and diced
- 4 fully cooked Andouille sausages (mine weren’t)
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- salt and freshly ground black pepper to taste
- 1 cup canned crushed tomatoes with added puree
- hot pepper sauce or crushed red pepper flakes to taste
Place the grits in a bowl, fill it with water and skim off any chaff that rises to the top and then strain in a fine mesh strainer.
Bring 4 cups of water and salt in a large saucepan, to a boil. Slowly stir in the grits. Reduce the heat to medium low and allow the grits to cook about 5 to 10 minutes, stirring every so often to prevent clumping. Lower the heat to low and continue cooking uncovered for about 40-60 minutes until the grits are tender. Add more water if the mixture becomes too dry. Turn off the heat, stir in the oil and cheese, add salt to taste, cover and set them aside until the collards are ready.
While the grits are cooking prepare the collards. Wash them and drain them. Stack them up and roll them into a log. Cut the stems and the leaves into very thin slices.
Heat the oil in a large saucepan over medium high heat. Add the onion and bell pepper and cook for about 4 minutes. Then add the sausage finely diced (use one if they are cooked, if not add all right now), garlic and oregano and cook for another minute.
Add 1 cup of water and bring to a boil. Add the collards and sprinkle with salt and pepper. Cover and cook over medium-high heat until the collards are tender, about 5 to 15 minutes.
While the collards are cooking, slice the remaining Andouille (if you didn’t already add it all). Stir the sausage and tomatoes into the collards and simmer uncovered for about 5 minutes. Adjust seasonings and add hot sauce if you wish.
Serve the collards over the grits.
Serves 3 to 4
This will be my entry for Cookbook Sundays!