Grits N' Greens Casserole

AYAC's Note:

This is a true southern dish. The grits are creamy and the collards punch up the flavor of the parmesan cheese

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 10

• 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.

Reviews

[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.

[mary winecoff]

Wonderful recipe! I have two teenage boys and they thought this was great. What a southern casserole with grits and greens....Thanks for sharing!

[sanherring]

We had this for New Years day. My family loved it, even the ones that said they don't like greens. All the leftovers were gone by the next morning. Wonderful dish.