Garlic, Grits and Greens Squares With Smoked Ham

This is a wonderful Brunch dish or a Christmas morning Breakfast! We have it as a main course quite often. It is a unique dish and I have never seen it served anywhere before. The recipe came from Southern Living quite a few years ago.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 3  tablespoons  unseasoned breadcrumbs
• 1 (14 ounce) can  turnip greens or 1 (14 ounce) can  collard greens
• 3  tablespoons unsalted butter
• 8  ounces  chopped smoked ham
• 4  minced garlic cloves
• 3  cups milk
• 1⁄2 teaspoon salt
• 1  teaspoon ground black pepper
• 1⁄2 cup  shredded mozzarella cheese
• 1  cup  uncooked quick-cooking grits
• 1⁄2 cup  grated parmesan cheese
• 8  eggs
• 1⁄2 cup  shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees.
2. Generously butter a 2 quart baking pan and sprinkle the bottom and sides with the bread crumbs.
3. Drain juice from canned greens.
4. Set aside.
5. In a medium skillet, heat 1 tablespoon of the butter and cook the ham over medium high heat, stirring often until browned, about 3 to 5 minutes.
6. Add the garlic and greens and cook, stirring often, cook for about 2 minutes more.
7. Set aside.
8. In a heavy 3 quart saucepan, bring the milk, salt and pepper to a boil.
9. Stirring almost constantly, add the grits and reduce the heat to medium low for about 3 to 4 minutes or until grits are very thick.
10. Stir in the remaining 2 tablespoons of butter, cheeses, cooked ham and vegetables.
11. In a small bowl, whisk the eggs, then whisk in about 1 cup of the grits to warm the eggs.
12. Blend the egg mixture back into the grits in the saucepan.
13. Spoon the grits mixture into the prepared baking pan.
14. Set the pan in a larger pan half filled with hot water.
15. Bake until firm, puffed and golden, approximately 45 to 55 minutes.
16. Remove the baking pan from the water bath and let stand for at least 15 minutes before cutting into squares to serve.
17. **Leftovers: The squares become quite firm as they cool and are good served with chopped, fresh tomatos dressed with balsamic vinegar and oil.