For the grits:
For the sausage and greens:
Combine all of the ingredients except for the butter and half and half into a large pot. Whisk over medium heat until the mixture begins to thicken significantly. Add the butter and half and half and more water if the mixture is still too thick. Whisk and check for salt and pepper.
Split the RomaCrunch heads in half lengthwise and coat the cut side with a bit of oil, salt and pepper. Grill them on both sides on a grill pan or outdoor grill until you see grill marks. Cut the leaves into mouth-sized shreds and set aside. Heat a large wok with the rest of the oil and sauté sausage until crispy. Add the garlic and cook until it gets slightly brown. Add the shredded RomaCrunch leaves, chicken stock, and a big pinch of salt and pepper. Saute everything together for a few minutes and check for seasoning.
Recipe courtesy of Chef Stephanie Goldfarb