Gussied-Up Grits
Elevate this classic comfort food for the holidays.
The red pepper gravy in this dish is one of the most delicious things I’ve ever eaten. I made it from Kentucky-grown red peppers. You can substitute red peppers from the supermarket salad bar or in jars (near the pickle shelf). Read the label to make sure there is no sugar or vinegar in the jar.
Ingredients
SERVINGS: 8-10 Serving(s)
Crispy greens
- 2 bunches kale (about a pound)
- 2 to 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Grits
- 2 cups half-and-half
- 2 cups Weisenberger or other coarse grits
- 2 teaspoons salt
- 6 cups water
Red pepper gravy
- 12 ounces (or so) peeled roasted red peppers (about 1½ cups)
- 2 tablespoons olive oil
- 1 clove garlic
- 1 tablespoon apple cider vinegar (or vinegar of choice)
- ½ teaspoon salt
- ¼ teaspoon cayenne or 1 teaspoon sriracha, or to taste
Preparation
Heat oven to 350°F.
Remove hard stems from kale leaves and discard. Rinse kale well. Spin dry in a salad spinner or get it as dry as you can. Toss kale in a large bowl with olive oil, salt and pepper. Divide the kale between 2 large baking sheets so the leaves aren’t crowded and bake 15 minutes. Remove from oven and cool.
In a large pot or Dutch oven, combine the half-and-half, grits, salt and 6 cups water. Bring to a boil over high heat, stirring often. Reduce heat to low and simmer, stirring frequently, until the mixture is thick, about 20 minutes. Use a whisk or spoon to break up any lumps.
Transfer the grits mixture to a 9- by 13-inch casserole. And allow it to set.
Make red pepper gravy by placing red peppers in blender and blending 30 seconds. Add remaining ingredients and blend again to mix.
Serve grits with red pepper gravy and kale chips.
About this recipe
Easy, Fast Christmas Grits
Stir 1 cup each roasted red pepper strips and 1 cup shredded, cooked kale, collards or spinach into grits. Pour into a 9- by 13-inch pan and allow to set. Bake at 400° for 15 minutes.
Serves 8 or more.
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