Ingredients
-
2
-
8
-
2
-
1
-
1
-
2 1/2
-
1/2
-
1
-
-
-
-
-
-
-
Directions
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, 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
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Steps
|
1
Done
|
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
Done
|
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. |
