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.
- 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
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.