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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Grits n' Greens Casserole Recipe

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This recipe for Grits n' Greens Casserole is from Cookbook for Cameron, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups whipping cream or half and half
8 cups chicken broth, divided.
2 cup grits-not instant or quick cooking.
1 lg. bag frozen collard greens
2 sticks butter
2 1/2 cups Parmesan cheese
1/2 tsp. fresh ground pepper
1 cup cooked and crumbled bacon
Directions:
Directions:
Grease 13x9 casserole.

Combine cream and 6 cups chicken broth and bring to boil.
Stir in grits and cook over medium heat until grits return to boil, cover, reduce heat to simmer and stir frequently to keep from burning, 25-30 minutes. Add milk if needed to thicken to proper consistency.
If you're Southern, you know what that is, if not, think of slightly runny oatmeal.
While grits are simmering, cook frozen collards with remaining 2 cups of chicken broth til' tender, about ten minutes.
Drain well in colander, squeezing out remaining liquid.
Add butter, Parmesan and pepper to cooked grits, and stir til' butter is melted.
Stir in cooked greens, and spoon into greased casserole.
Top with additional Parmesan, and crumbled bacon.
Dish can be served at room temperature, or heated in 350-degree oven til' browned on top.
Personal Notes:
Personal Notes:
A much requested recipe from the Wright reunion.

 

 

 

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