Adapted from a Deborah Madison recipe. We used stone-ground grits which are supposed to be the best for you (and locally you can get them at Surfas; they last a long time in the fridge) but you can use quick cooking or already-cooked which they have at TJ’s. The greens can be Chard and/or Spinach – we have amazing Chard in the garden right now so that’s what I used.
1 ½ cups milk
1 ½ cups water
¾ cup grits
salt and pepper
¼ cup or so parmesan cheese, or, butter to taste
2 good sized bunches of Chard and/or Spinach
2 Tablespoons olive oil
1 medium onion, finely diced
½ cup chopped parsley
1/3 cup chopped dill, or ½ teaspoon dried
¼ lb. feta cheese
Bring the milk and water to a boil. Whisk in the grits, add ½ teaspoon salt, then lower the heat and simmer, stirring frequently until the grits are cooked. 30 – 40 minutes for stone ground, 15 – 20 minutes for quick cooking. When done, grate in parmesan cheese or butter, add pepper and salt as desired, stir, and cover until ready to serve.
Meanwhile, wash and stem the chard if using. Chop stems finely and reserve. Roughly chop leaves and set aside, without drying. Heat the oil in a Dutch oven, add the onion and stems and cook over medium heat for 7 – 10 minutes. Add the dill if dried after a few minutes, add fresh parsley and/or fresh dill when onions are almost translucent. When onions and stems are soft, begin adding Chard in handfuls with shakes of salt for each handful. Continue adding and folding in, then sautéing until wilted. If using Spinach, add it and just wilt.
Spoon grits onto plates, heap greens on grits, crumble feta on top and serve.