Virginia Willis 

Southerners have always eaten a lot of corn-fresh corn in season, dried corn in the winter, and cornmeal all year around in the form of grits. Grits benefit from cooking with milk or cream. But grits have traditionally been food for the poor, and of course the poor would use water instead of milk.

This dish marries two Southern favorites in an unbelievable combination of color and flavor.

2 tablespoons corn oil
1 Vidalia onion, grated
1/2 cup fresh frozen corn kernels (about 1 ear)
3 cups water
1 cup milk
1 cup coarse ground yellow cornmeal
2 tablespoons unsalted butter
1 clove garlic, finely chopped
4 cups baby greens, such as kale, collards trimmed, stemmed, and very finely sliced in chiffonade
Coarse salt and freshly ground black pepper

Using a medium saucepan over medium heat, add 1 tablespoon of the oil. Sauté the onions until transparent, about 2 minutes. Add the corn and cook, stirring occasionally, until tender, about 5 minutes. Increase heat to medium high, add the milk and water, and bring to a boil. Whisk in grits, reduce heat to low and simmer, stirring constantly, until thick, about 30 minutes. Add the 2 tablespoons butter, season generously with salt and pepper, set aside and keep warm.

Using a large sauté pan over medium high heat, add the remaining 1 tablespoon oil. Add the garlic and cook until fragrant, stirring constantly, 45 to 60 seconds. Add the greens, reduce heat to low, cook until just wilted, 2 - 3 minutes. Pour the grits over the greens and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.