Cut the turnip roots off the greens. Clean and wash the greens, discarding any blemished or yellowed edges. Tear the large leaves into smaller pices. Trim the ends and peel the turnips. Cube into bite-size pieces, enough to make 4 cups. Melt 3 tablespoons of the butter in a large skillet over moderate heat. Add the turnips and saute until crisp-tender, about 10 minutes. Add the onions, and saute 5 minutes or until tender, but not browned. Add 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 cups of the chicken stock. Blend well, stir in the lemon juice, and set aside. In another skillet, melt the remaining 3 tablespoons of butter. Add the greens and saute over medium heat for 10 minutes, until crisp-tinder. Add the remaining 1 teaspoon of salt, 1 teaspoon of sugar, and remaining 4 cups chicken stock. Blend well and remove from the heat and cool for 15 minutes. Puree the greens in a food processor or in batches in a blender. Add the pureed greens to the turnip mixture. Mix together and reheat. Add the half-and-half and the cooked grits, and adjust the salt and pepper to taste. Serve hot. FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in by: Ronnie Wright