|Topped with bacon.|
3/4 c. Quaker Grits (not instant)
1 c. grated SHARP cheddar cheese
1 bunch kale, stems removed; leaves rolled, then chopped
1 med. yellow onion, chopped
1 tsp. brown sugar
2 cloves garlic, minced or pressed
1 Tbsp. olive oil
2 Tbsp. butter
red pepper flakes
4 slices bacon
4 side servings, or 2 kid + 2 adult mains.
Cook bacon. When cool, chop and set aside for topping. Cook an extra piece or two if you've got a 6 year old bacon thief on the prowl...
Bring 3 1/2 c. water to a rolling boil, add grits and 1 Tbsp. butter. Reduce heat to low and simmer 15-20 minutes.
Meanwhile, heat olive oil over medium heat, add onions and brown sugar. Cook onions until translucent, then add garlic. Reduce heat to medium-low and continue to cook until lightly browned (8-10) minutes. Add chopped kale and 1 Tbsp. butter, stir. Continue to cook for at least 5 minutes, stirring frequently, until kale is tender. Salt and pepper to taste, and add a pinch of red pepper flakes, if desired. Add more oil (or butter --you know you want to!) if necessary.
When grits are cooked to a creamy, but not liquid-y state, remove from heat and add sharp cheddar. Taste (don't burn your tongue!), and add at least 1/2 tsp salt and pepper. Pepper liberally!
Serve the onions and kale over grits, topped with bacon. Save leftover grits for breakfast. If you don't eat them for dessert. YUM.