Stove Top Grits and Greens with Eggs
1 cup veggie or chicken broth
1/3 cup half-and-half or dairy free half and half
1/2 teaspoon salt, used separately as 1/4 teaspoons
1 cup water
1/2 cup regular grits
1 tablespoon olive oil
3 ounces dry chorizo or soyrizo
2 cups of greens, chopped, ribs removed if necessary
2 teaspoons cider vinegar
1/2 teaspoon sugar
1/2 cup shredded sharp Cheddar cheese or dairy free cheese – we used Chao creamy shreds
1/4 cup grated Parmesan cheese or dairy free substitute
1 tablespoon butter – we used Earth Balance dairy free butter
Salt and pepper to taste
In a medium saucepan over high heat, combine the stock, half-and-half, and 1/4 teaspoon of the salt. Add the water and bring to a boil. Gradually whisk in the grits, cover, reduce the heat to medium-low, and simmer. Stir occasionally and cook 15 minutes or until thickened.
Heat the olive oil in a large skillet over medium-high heat. Add the chorizo and cook 2 minutes. Add the greens, cider vinegar, sugar, and the remaining 1/4 teaspoon salt. Cook, stirring constantly, for 2 minutes. Push ingredients to the side and crack eggs into skillet. Cook as desired.
Whisk the Cheddar, Parmesan, butter, and pepper into the grits. Transfer to a serving bowl. Cover with the cooked greens mixture and top with eggs. Serve hot and enjoy!