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Cheesy Southern-Style Grits
with Collard Greens & Fried Eggs
25 MIN
2 Servings
From the Test Kitchen
These comforting, 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. The velvety smooth yolk of a fried egg adds an extra layer of rich, savory flavor.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories490 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Pasture-Raised Eggs
- ¾ cup Polenta
- 1 bunch Collard Greens
- 4 oz Sweet Peppers
- 1 clove Garlic
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0.7 oz Grana Padano Cheese
- 1 Shallot
- 1 oz Goat Cheese
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1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
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 (crumbling before adding), half the grated Grana Padano, and as much of the garlic paste as you’d like; whisk until combined and the cheese is melted. Taste, then season with salt and pepper if desired.
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 sliced 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, 2 to 3 minutes, or until slightly wilted. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 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!
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 (crumbling before adding), half the grated Grana Padano, and as much of the garlic paste as you’d like; whisk until combined and the cheese is melted. Taste, then season with salt and pepper if desired.
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 sliced 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, 2 to 3 minutes, or until slightly wilted. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 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!
Tips from Home Chefs