• 3 cups water
  • 1 cup uncooked Certified SC grits
  • 1 chicken bouillon cube
  • 3/4 cup milk
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 medium garlic cloves minced
  • Pinch cayenne pepper (see notes)
  • 1 teaspoon celery salt
  • 1/2 teaspoon dry mustard
  • 2 bunches Certified SC Grown mustard greens (coarsely chopped)
  • 1 tablespoon sesame seeds, toasted


  1. In a small covered pot over high heat, bring 3 cups of water to a boil. Reduce the heat to medium, add the grits and chicken bouillon, and stir with a whisk until smooth. Cover the pot and cook for 6 minutes, stirring frequently with a whisk to prevent sticking or lumping. Stir in the milk, finish cooking as directed on package. Set aside.
  2. While the grits are cooking, heat the olive oil in a very large skillet or sauté pan. Add the onion and sauté for 3 minutes. Add the garlic, cayenne, celery salt, and mustard, and sauté for an additional 3 minutes. Pile the sliced mustard greens into the pan and cook for an additional 4 to 5 minutes, until the greens are just wilted, tender, but bright green. Allow the greens to reduce in volume before you start stirring.
  3. Pour the hot grits into a large casserole dish or serving dish. Cover with the cooked greens and sprinkle with toasted sesame seeds. Serve immediately.

Ag Fact: Mustard greens are the most pungent of the cooking greens and lend a peppery flavor to food.