Creamy Grits with Tomato Gravy and Greens Recipe | Trisha Yearwood

Ingredients

• 4 1/2 cups whole milk
• 1 1/2 teaspoons salt
• 1 cup grits
• 2 tablespoons vegetable oil
• 2 cups grape tomatoes, halved
• 1 teaspoon sugar
• 2 cloves garlic, crushed
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Collards, for serving, recipe follows
• 2 large bunches collards, homegrown or from the produce section, rinsed well
• 1/2 pound cured ham hock or salt pork
• 1/2 cup salt, for brine (optional, see Cook's Note below)
• Buttermilk cornbread, for serving
• Hot sauce, for serving