Mini Grits And Greens

• 1 cup chicken broth
• 1/3 cup half-and-half
• 1/4 teaspoon salt
• 1/2 cup uncooked regular grits
• 1/2 cup (2 oz.) freshly shredded Cheddar cheese
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon butter
• 1/2 teaspoon hot sauce
• 1/4 teaspoon freshly ground pepper
• 8 large fresh collard green leaves
• 2 small dry Spanish chorizo sausage links (about 2 3/4 oz.)
• 1 tablespoon olive oil
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon sugar
• 36 porcelain tasting spoons, warmed

1. Bring first 3 ingredients and 1 cup water to a boil in a medium saucepan over high heat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Whisk in Cheddar cheese and next 4 ingredients, whisking constantly until cheese melts. Keep warm.
2. Rinse collard greens. Trim and discard thick stems from bottom of collard green leaves (about 2 inches). Stack collard greens on a cutting board. Tightly roll up leaves, and thinly slice into 1/8-inch strips. Quarter chorizo lengthwise, and cut into small pieces.
3. Saute chorizo in hot oil in a large skillet over medium-high heat 2 minutes. Add collard greens, vinegar, and sugar. Cook, stirring constantly, 2 minutes or until greens are bright green and just tender. Season with salt and pepper to taste.
4. Place about 1 Tbsp. grits onto each warm spoon, and top with collard mixture. Serve immediately.
5. We tested with Quijote Chorizos Caseros Home-Style Dry Sausage.

chicken broth, salt, regular grits, cheddar cheese, freshly grated parmesan cheese, butter, hot sauce, freshly ground pepper, fresh collard green leaves, sausage, olive oil, apple cider vinegar, sugar, spoons

Taken from www.myrecipes.com/recipe/mini-grits-greens (may not work)