A Bucks County Thanksgiving - Smoke Gouda Grits & Fall Greens

Grits!? Grits, you say? It’s Thanksgiving in Pennsylvania. Why would you make grits for Thanksgiving? In Pennsylvania? Well, aside from being an honorary half southerner, there are really 2 very good reasons. First, grits are made from grinding dried corn. The Lenape Indians of this area would dry their corn after the Fall harvest so they could eat it during the Winter. So a dish made from dried corn is totally appropriate in good old Bucks County from that historical perspective. Secondly, we are blessed to have Castle Valley Mill here in Doylestown – and I do mean blessed! Castle Valley Mill gets its heirloom corn (the kind the Lenape grew) from local farmers to make into grits and other things. Why WOULDN’T you serve grits for Thanksgiving is the real question, in my opinion? One of the 2015 Food Trends is “smoked everything”. So to add to the comfort of the dish I think Smoked Gouda is the perfect choice. These grits have so much naturally good flavor – terroir – that they don’t need much else to them, but grits without cheese is like ……. a missed opportunity. I’ll leave it at that. Grits are so very easy to make and they are patient. They just need a little love in the beginning of cooking and then they simmer away quietly. When they’re done cooking, they get a little more love with the addition of cheese and some milk. Then they’ll sit quietly with the lid on and wait for you, so simple and delicious.

We also have so many beautiful Fall greens around this time of year that it seems like another missed opportunity to not use them in this dish. And since we want to make healthy dishes for ourselves and our guests, this seems like the perfect way. One of my favorite greens is Swiss Chard, but you can really use whatever your favorite is or what is available at the time. The greens saute up very quickly and only really need garlic and salt to flavor them. So this can be the last thing you prepare while your turkey is resting or someone else is carving it. I will serve my grits in a large, low open bowl and spoon the sautéed greens on top. And perhaps I might garnish with an additional shaving of Smoked Gouda, just because. This is a simple yet flavorful, and perhaps unexpected, dish to add to your Thanksgiving that connects you to right where you are. I am very thankful for that.

Smoked Gouda Grits and Fall Greens

For the grits – serves 6

1 cup Castle Valley Mill Grits – yellow or Bloody Butcher

3 cups water

1 cup milk

2 tablespoons butter, more to taste

Salt to taste

1 cup grated smoked gouda

Put all ingredients except milk in a medium pot, stir and bring to a boil over medium high heat, stirring frequently. Once boiling, reduce to a simmer, cover and cook for 20 to 30 minutes, stirring occasionally to prevent sticking. At the 20 minute mark, add milk and stir to thoroughly incorporate. If the grits are cooked at this point, add the cheese and stir again. Turn off heat, cover and allow to thicken for at least 10 minutes before serving.

For the Greens

4 big handfuls of Swiss Chard, washed and chopped into 1” pieces – or use greens of your choice such as: Turnip, Beet, Mustard, Broccoli, Cauliflower

2 tablespoons chopped garlic

Salt and pepper to taste

Canola or olive oil for sauteeing

Add about 2 or 3 tablespoons of oil to a large saute pan and turn heat on high. Once oil and pan are hot, add greens and saute for about 2 to 3 minutes, turning frequently, until greens have wilted but maintain bright green color. Add garlic and cook for only one minute more. Spoon over grits. Enjoy