Grits 'n Greens Casserole

Name: Grits 'n Greens Casserole
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 cups heavy whipping cream (can use half-and-half); 8 cups chicken broth (divided); 2 cups grits (not instant or quick cook); 1 lb bag frozen collard greens; 1 cup butter (2 sticks); 2 ½ cups Parmesan cheese (+ extra for sprinkling on top); 1/2 teaspoon fresh ground black pepper; 1 cup bacon, cooked and crumbled

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Prep Time: 5 minutes

Cook Time: 45 minutes

Total: 50 minutes

Servings: 20

bacon collard greens grits

Ingredients

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2 cups heavy whipping cream (can use half-and-half)8 cups chicken broth (divided)2 cups grits (not instant or quick cook)1 lb bag frozen collard greens1 cup butter (2 sticks)2 ½ cups Parmesan cheese (+ extra for sprinkling on top)1/2 teaspoon fresh ground black pepper1 cup bacon, cooked and crumbled

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Instructions

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Step 1

In large saucepan, combine cream and 6 cups chicken broth and bring to a boil. Stir in grits and cook until grits return to a boil. Cover; reduce heat to simmer 25-30 minutes, stirring frequently. Add milk if need to thicken.

Step 2

Meanwhile, cook frozen collards with remaining 2 cups of chicken broth until tender, about 10 minutes. Drain well, squeezing out liquid.

Step 3

Add butter, Parmesan cheese and pepper to the cooked grits and stir until the butter is fully melted. Stir in the cooked greens and turn into a greased 9x13-inch baking dish. Top with additional Parmesan cheese and bacon crumbles. Serve immediately or bake in a 350-degree oven for 5-10 minutes until lightly golden brown.