Recipe: Mustard Greens And Corn Grits

I was in Florida last week and missed all the crazy weather in Wine Country (tornadoes, hail, thunderstorms, etc), but fortunately, the weather this week is gorgeous.  This is the fun time of year when the days are warm and the nights are cool.  During this sunny spring weather is when we start seeing all the new vegetables in the garden, and one of my favorites are mustard greens.  Spring mustard greens are very tender and have a slight spicy flavor.  This is also the same time of year when we start seeing the beautiful mustard flowers in the vineyards.

Here at the Wine Center, we just made a wonderful dish of Wilted Mustard Greens & Corn Grits and it was delicious.  We like to use corn grits from The Old Mill of Guilford in North Carolina.  We prefer their dried corn grits to the quick grits made from hominy.  Corn grits are more flavorful, taste like corn and are similar to polenta but are ground more coarsely.

We paired this dish with Kendall-Jackson Vintner’s Reserve Chardonnay and it was amazing.  The rich texture of the Chardonnay really complements the creamy, buttery grits.  To make this into a more substantial meal, a grilled pork chop or chicken breast can be added on the side.

Wilted Mustard Greens & Corn Grits
Serves 4

For the greens:

  • 2 Tbsp. butter
  • 1 medium shallot, thinly sliced
  • 1 bunch mustard greens, washed & rough chopped
  • Kosher salt
  • 1 tsp. cider vinegar, if desired


  1. In a 12-inch non-stick sauté pan, melt the butter over medium heat.
  2. Add the shallots and cook until translucent and soft, about 3 minutes.
  3. Add the greens and cook until wilted, approximately 1 to 2 minutes   Salt to taste.
  4. At the last second before serving, splash with cider vinegar if desired.

For the grits:

  • 2½ cups water
  • ½ cup milk
  • ½ cup grits
  • 1½ Tbsp. kosher salt
  • ½ cup cream
  • 1 Tbsp. butter


  1. Add water and milk to a large pot and bring to a boil.
  2. Slowly add the grits and whisk vigorously until thick.
  3. Reduce heat and simmer slowly for 45 minutes.
  4. Whisk in the cream and butter.

Leftover grits may be refrigerated for later use; reconstitute with water and re-heat slowly.

To serve:
Spoon the grits into 4 serving bowls and top with mustard greens.