Prep 45 mins
Cook 55 mins
This is a wonderful Brunch dish or a Christmas morning Breakfast! We have it as a main course quite often. It is a unique dish and I have never seen it served anywhere before. The recipe came from Southern Living quite a few years ago.
- 3 tablespoons unseasoned breadcrumbs
- 1 (14 ounce) can turnip greens or 1 (14 ounce) can collard greens
- 3 tablespoons unsalted butter
- 8 ounces chopped smoked ham
- 4 minced garlic cloves
- 3 cups milk
- 1⁄2 teaspoon salt
- 1 teaspoon ground black pepper
- 1⁄2 cup shredded mozzarella cheese
- 1 cup uncooked quick-cooking grits
- 1⁄2 cup grated parmesan cheese
- 8 eggs
- 1⁄2 cup shredded cheddar cheese
- Preheat oven to 350 degrees.
- Generously butter a 2 quart baking pan and sprinkle the bottom and sides with the bread crumbs.
- Drain juice from canned greens.
- Set aside.
- In a medium skillet, heat 1 tablespoon of the butter and cook the ham over medium high heat, stirring often until browned, about 3 to 5 minutes.
- Add the garlic and greens and cook, stirring often, cook for about 2 minutes more.
- Set aside.
- In a heavy 3 quart saucepan, bring the milk, salt and pepper to a boil.
- Stirring almost constantly, add the grits and reduce the heat to medium low for about 3 to 4 minutes or until grits are very thick.
- Stir in the remaining 2 tablespoons of butter, cheeses, cooked ham and vegetables.
- In a small bowl, whisk the eggs, then whisk in about 1 cup of the grits to warm the eggs.
- Blend the egg mixture back into the grits in the saucepan.
- Spoon the grits mixture into the prepared baking pan.
- Set the pan in a larger pan half filled with hot water.
- Bake until firm, puffed and golden, approximately 45 to 55 minutes.
- Remove the baking pan from the water bath and let stand for at least 15 minutes before cutting into squares to serve.
- **Leftovers: The squares become quite firm as they cool and are good served with chopped, fresh tomatos dressed with balsamic vinegar and oil.