Cajun Style Cheesey Grits and Smokey Greens
"Stone ground grits cooked with cheddar and smoked gouda cheeses with smokey collard greens and Swiss chard sauteed with roasted tomatoes...."
INGREDIENTS
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1 – 2 tablespoons olive oil
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2 Andouille sausages (precooked (about 1 cup when sliced))
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1 cup yellow onion (chopped)
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3 – 4 cloves of garlic (minced)
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½ cup cherry tomatoes (halved)
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½ teaspoon smoky paprika
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½ teaspoon dried pepper flakes
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12 cups chopped greens (I used collards and Swiss chard)
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2 cups vegetable broth
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1 teaspoon kosher salt
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1 cup low-fat milk
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1 cup vegetable broth
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½ cup stone ground grits (not instant!)
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¼ teaspoon baking soda
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2 tablespoons unsalted butter
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¼ cup coarsely grated cheddar cheese (well-packed)
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¼ cup coarsely grated smoked gouda cheese (well-packed)
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dash hot sauce (to taste)
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pinch salt and pepper to taste
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