Grits N' Greens Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
This is a true southern dish. The grits are creamy and the collards punch up the flavor of the parmesan cheese Ingredients:
2 cups whipping cream or 2 cups half-and-half cream |
8 cups chicken broth, divided |
2 cups grits, regular |
1 (16 ounce) bag collard greens, frozen |
1 cup butter |
2 1/2 cups parmesan cheese (shredded or grated) |
1/2 teaspoon fresh ground pepper (to taste) |
1 cup bacon, cooked and crumbled |
Directions:
1. Grease 13 x 9 baking dish. Bring cream & 6 cups of chicken broth to a boil, stir in grits & cook over medium heat until they return to a boil. Reduce to a simmer, cover & cook for 25-30 minutes, stirring occasionally. Add milk if needed to cook to desire consistency (should resemble slightly runny oatmeal when finished).
2. Cook collards in remaining 2 cups of chicken broth for 10 minutes. Drain & blot dry with paper towel to remove excess water. Add butter & cheese to grits, stir until butter & cheese melt. Stir in collards. Place in casserole dish, top with crumbled bacon. Bake 350 degrees until lightly brown on top.
|
|