Cheesy Southern-Style Grits Fill 1 Created with Sketch.

with Collard Greens & Fried Eggs

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 500 calories

These smooth, hearty grits (a staple in Southern cuisine) get their richness from a combo of nutty Grana Padano and creamy goat cheeses, making the perfect base for our Cajun-spiced peppers, shallot, and collard greens.

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fresh
ingredients
Cheesy Southern-Style Grits with Collard Greens & Fried Eggs
Title
  • 2 Pasture-Raised Eggs
  • ¾ cup Polenta
  • 1 bunch Collard Greens
  • 4 oz Sweet Peppers
  • 1 clove Garlic
  • 0.7 oz Grana Padano Cheese
  • 1 Shallot
  • 1 oz Goat Cheese
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with 4 cups of water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Grate the Grana Padano on the small side of a box grater. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Peel and thinly slice the shallot. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Combine in a bowl. Separate the collard green leaves from the stems; discard the stems, then thinly slice the leaves. 

Make the cheesy grits:
2 Make the cheesy grits:

Add the polenta to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium and cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until the polenta is thickened and the water has been absorbed. Turn off the heat. Add the goat cheese, half the grated Grana Padano, and as much of the garlic paste as you’d like; whisk until melted and combined. Taste, then season with salt and pepper if desired. 

Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared shallot and peppers; season with salt, pepper, and 1 teaspoon of the spice blend. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced collard greens; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the collard greens are wilted and the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

Fry the eggs & serve your dish:
4 Fry the eggs & serve your dish:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cheesy grits topped with the cooked vegetables and fried eggs. Season the eggs with a pinch of the remaining spice blend (you will have extra). Garnish with the remaining grated Grana Padano. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with 4 cups of water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Grate the Grana Padano on the small side of a box grater. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Peel and thinly slice the shallot. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Combine in a bowl. Separate the collard green leaves from the stems; discard the stems, then thinly slice the leaves. 

2 Make the cheesy grits:

Add the polenta to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium and cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until the polenta is thickened and the water has been absorbed. Turn off the heat. Add the goat cheese, half the grated Grana Padano, and as much of the garlic paste as you’d like; whisk until melted and combined. Taste, then season with salt and pepper if desired. 

Make the cheesy grits:
Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared shallot and peppers; season with salt, pepper, and 1 teaspoon of the spice blend. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced collard greens; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the collard greens are wilted and the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

4 Fry the eggs & serve your dish:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cheesy grits topped with the cooked vegetables and fried eggs. Season the eggs with a pinch of the remaining spice blend (you will have extra). Garnish with the remaining grated Grana Padano. Enjoy!

Fry the eggs & serve your dish: