Recipe by AYAC
This is a true southern dish. The grits are creamy and the collards punch up the flavor of the parmesan cheese
Top Review by jaxitgirl
I made this in much, much less time. About 30 min. I think cooking the grits on the stovetop shorted the back time considerably. I added ham and spinach and mushrooms to mine, (I do not like how bacon can get chewy when left in a casserole)
I also made a home made white gravy and some Texas Pete for a kick.
This was a big hit with the family.
- 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 See How It's Made
- 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).
- 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.