Grits N' Greens Casserole
photo by jaxitgirl
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
5
ingredients
- 1 cup whipping cream or 1 cup half-and-half cream
- 4 cups chicken broth, divided
- 1 cup grits, regular
- 1 (8 ounce) bag collard greens, frozen
- 1⁄2 cup butter
- 1 1⁄4 cups parmesan cheese (shredded or grated)
- 1⁄4 teaspoon fresh ground pepper (to taste)
- 1⁄2 cup bacon, cooked and crumbled
directions
- 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.
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Reviews
-
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)<br/><br/>I also made a home made white gravy and some Texas Pete for a kick. <br/><br/>This was a big hit with the family.
RECIPE SUBMITTED BY
<p>2 boys - Cameron & Ethan. Love to try new recipes.</p>