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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Grits and Greens Casserole Recipe

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This recipe for Grits and Greens Casserole is from Cooking in Cottontown, 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 c whipping cream or half and half cream
8 c chicken broth, divided
2 c grits, regular
1 (16oz) bag collard greens, frozen
1 c butter
2 1/2 c parmesan cheese (shredded or grated)
1/2 t fresh ground pepper (to taste)
1 c bacon, cooked and crumbled
Directions:
Directions:
Grease 13 x 9 baking dish. Bring cream and 6 cups of chicken broth to a boil, stir in grits and cook over medium heat until they return to a boil. Reduce to simmer, cover and cook for 25 - 30 minutes, stirring occasionally. Add milk if needed to cook to desired consistency (should resemble slightly running oatmeal when finished).
Cook collards in remaining 2 cups of chicken broth for 10 minutes. Drain and blot dry with paper towel to remove excess water. Add butter and cheese to grits, stir until butter and cheese melt. Stir in collards. Place in casserole dish and top with crumbled bacon. Bake at 350º until lightly brown on top.

 

 

 

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