Grits And Greens

• 3 cups whole milk
• 1 cup heavy cream
• 1 cup quick-cooking grits
• 6 tablespoons butter
• 1 1 lb collard greens or 1 lb mustard greens (just one or any combination)
• 1 1/2 cups freshly grated parmesan cheese
• salt
• fresh ground black pepper

1. Combine the milk and the cream in a heavy pan and heat to just under a boil.
2. Stir in the grits and cook 5-10 minutes, stirring often to prevent scorching.
3. Remove from heat.
4. Stir in 2 T of the butter.
5. In the meantime, place the greens, still wet from washing, in a large skillet.
6. Cook them with the rest of the butter over medium heat for about 5 minutes or until thoroughly wilted.
7. Add the greens to the grits.
8. Stir in the parmesan cheese and season with salt and pepper.
9. Can be served as is, or you can pour in a greased casserole dish and top with a little more cheese, then broil.
10. (I suggest the latter).

milk, heavy cream, grits, butter, collard greens, freshly grated parmesan cheese, salt, fresh ground black pepper

Taken from www.food.com/recipe/grits-and-greens-102977 (may not work)