What to do with Leftover Grits (or porridge, polenta—whatever you call it)

Name: What to do with Leftover Grits (or porridge, polenta—whatever you call it)
Ingredients: Olive oil; 1 small onion (about 4 oz [120 g]), thinly sliced; 10 leaves kale, collards, or mustard greens, stemmed and cut into ribbons; 10 leaves kale, collards, or mustard greens, stemmed and cut into ribbons; 3 garlic cloves, chopped or minced; Salt; 2 cups [500 ml] stock or water; 10 leaves kale, collards, or mustard greens, stemmed and cut into ribbons; 1 cup [200 g] cooked grits; 2 cups [500 ml] stock or water; ½ cup [60 g] all-purpose flour; 1 egg; Parmesan, for garnish (optional); ½ tsp baking powder

Grit Dumplings + Braised Greens

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

Ingredients

Olive oil
1 small onion (about 4 oz [120 g]), thinly sliced

Leftovers
Vegetarian

Method

Heat a glug of olive oil in a frying pan over low heat. Sweat the onion and garlic with a big pinch of salt. Add the greens and braise with the stock until the leaves are dark green and tender, about 7 minutes.

Mix the leftover cooked grits with the egg, flour, baking powder, and a pinch of salt. Scoop into golf ball–or matzo ball–size lumps. Poach by floating in a pot of lightly simmer