Grits ‘N Greens Casserole2013-01-04
- Skill Level: Intermediate
- Servings : 15
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Traditionally, collards are eaten on New Year’s Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year, as the leaves resemble folding money. I have never liked any kinds of greens – turnips, mustards or collards (well, except maybe the SPENDING kind!). Even if they aren’t your favorite either, this recipe is so incredibly good, I can’t imagine it without them! There is no bitterness, only creamy deliciousness, y’all!
- 2 cups half-and-half cream
- 8 cups chicken broth, divided
- 2 cups grits, regular
- 1 (16 ounce) bag collard greens, frozen
- 1 cup "I Can't Believe It's Not Butter" (light, if you can find it)
- 2-1/2 cups parmesan cheese (shredded or grated)
- 1 cup bacon, cooked and crumbled (look for pre-cooked lean center cut pieces in the salad aisle)
- 1/2 teaspoon fresh ground pepper (to taste)
Spray a 13" x 9" baking dish with non-stick cooking spray.
Bring half-and-half & 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 and bacon.
Place in casserole dish, top with crumbled bacon. Bake @ 350 degrees until lightly brown on top.