A cheesy grit cake with ham-stock fortified collard greens makes for a great small plate or introduction to a Sunday brunch.
A cheesy grit cake with ham-stock fortified collard greens makes for a great small plate or introduction to a Sunday brunch. Julian Brunt Special to the Sun Herald
A cheesy grit cake with ham-stock fortified collard greens makes for a great small plate or introduction to a Sunday brunch. Julian Brunt Special to the Sun Herald
Coast Cooking

Coast Cooking

Creative dishes with the Coast in mind

Coast Cooking

Picture this, a cheese grit cake and collards cooked in ham stock

September 25, 2016 5:00 AM

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About Coast Cooking

Coast Cooking is written by Julian Brunt, who comes from a family with deep Southern roots. He is a food writer and photographer with regular columns in the Sun Herald, Mississippi Magazine, South Mississippi Magazine, eat.drink.Mississippi Magazine and See South Mississippi Magazine.