Usually collards cook for an hour or more but I wanted them with a bit more texture and color. I cooked three strips of bacon in a skillet, removed the bacon, and sautéed the collards in the bacon fat. I made cheddar cheese grits, but time got away from me and before I could finish the dish, the grits were too firm. This is what I call a happy accident. I decided to make polenta instead. I used a ring mold to form the polenta then fried it in a little olive oil. I topped the polenta with the collards, a poached egg and bacon bits.
Polenta with Collard Greens and Poached Egg
- Paper towels
- Small saucepan
- Ring mold, if you have one.
- 3 slices bacon diced
- 1 small bunch collard greens about 8 leaves, cut into strips
- 1 shallot sliced
- Salt and pepper
- 1 cup Yellow grits cooked per package directions
- ¼ cup grated cheddar cheese
- 2 TBS butter
- 3 TBS half and half
- i TBS olive oil
- 2 poached eggs
- Cook diced bacon in a skillet over medium heat until brown. Remove the bacon from the skillet and drain on a paper towel, reserving the bacon fat in the pan. Add the collard greens and shallot to the skillet and sauté over medium heat until the shallots are translucent and the greens are soft.
- Prepare the (polenta) grits according to package directions. While still hot, add the cheese, butter and half and half. Allow to cool until thick. Use a ring mold to form the grits single serving size circles. Remove the polenta from the ring mold and cook in 1 TBS olive oil over medium heat. Turn and cook the other side until golden brown. Place the polenta on a serving plate. Top with the hot collard green, a poached egg and bacon bits.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.