B-Mac
01-03-2010, 11:24 AM
Grits n' Greens we made for the Mt. Morris pot luck.
Ingredients:
2 cups whipping cream
8 cups chicken broth - divided
2 cups grits - NOT instant or quick
1 large bag frozen collard greens
2 sticks butter (1/2#)
2 1/2 cups parmesan cheese
1/2 tsp. black pepper - fresh ground
1 cup bacon - cooked & crumbled
Grease 13 x 9" Casserole pan.
In large saucepan combine cream & 6 cups chicken broth & bring to boil. Stir in grits & return to boil, cover, reduce heat to simmer and stir often. cook for 25-30 minutes. Add milk if needed to bring to proper consistency - like slightly runny oatmeal.
While grits are simmering, cook frozen collards with remaining broth until tender - about 10 minutes. Drain well in colander squeezing out remaining liquid. Add butter, parmesan cheese and pepper to grits. Stir until butter is melted. Stir in cooked greens & spoon into greased casserole. Top with additional parmesan & bacon.
Serve at room temp. or heat in 350 oven until top is browned.
Ingredients:
2 cups whipping cream
8 cups chicken broth - divided
2 cups grits - NOT instant or quick
1 large bag frozen collard greens
2 sticks butter (1/2#)
2 1/2 cups parmesan cheese
1/2 tsp. black pepper - fresh ground
1 cup bacon - cooked & crumbled
Grease 13 x 9" Casserole pan.
In large saucepan combine cream & 6 cups chicken broth & bring to boil. Stir in grits & return to boil, cover, reduce heat to simmer and stir often. cook for 25-30 minutes. Add milk if needed to bring to proper consistency - like slightly runny oatmeal.
While grits are simmering, cook frozen collards with remaining broth until tender - about 10 minutes. Drain well in colander squeezing out remaining liquid. Add butter, parmesan cheese and pepper to grits. Stir until butter is melted. Stir in cooked greens & spoon into greased casserole. Top with additional parmesan & bacon.
Serve at room temp. or heat in 350 oven until top is browned.