Grits and Greens
KTHOMPSON
ingredients
- 2 cups whipping cream or 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.
Source: KTHOMPSON
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