Corn grits with collards and cheese

Many times I have an item or two that I want to make that I am not sure what to do with. In times like these a simple web search comes in handy. Some of the collards in the yard were ready to be picked before they went bad. The collards along with the corn grits that we purchased a while ago from our food co-op led  me to this recipe. I made it today with the collards from the yard. A few substitutions were made: grits were cooked with chicken broth instead of the whey or water, sauteed garlic was added to the mix, parmesan cheese was omitted, only a dash of cayenne was used, and butter was omitted from the polenta portion of the recipe. The result was good but my dish doesn’t look much like the original recipe.

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