Grits N' Greens Casserole

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

• Ready In: 1 hr 5 mins
• Serves: 10-12

Ingredients

• 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.