Prep 20 mins
Cook 45 mins
This is a true southern dish. The grits are creamy and the collards punch up the flavor of the parmesan cheese
- 473.18 ml whipping cream or 473.18 ml half-and-half cream
- 1892.72 ml chicken broth, divided
- 473.18 ml grits, regular
- 453.59 g bag collard greens, frozen
- 236.59 ml butter
- 591.47 ml parmesan cheese (shredded or grated)
- 2.46 ml fresh ground pepper (to taste)
- 236.59 ml bacon, cooked and crumbled
- 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.
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.
Wonderful recipe! I have two teenage boys and they thought this was great. What a southern casserole with grits and greens....Thanks for sharing!
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.