2 ½cupsParmesan cheese+ extra for sprinkling on top
½teaspoonfresh ground black pepper
1cupbacon, cooked and crumbled
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.
Meanwhile, cook frozen collards with remaining 2 cups of chicken broth until tender, about 10 minutes. Drain well, squeezing out liquid.
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.
Be sure to buy good-quality coarse grits; instant and quick-cook grits are a no-no. A good option at the grocery store is Bob's Red Mill and you can find other stone-ground grits like these online.
Store uncooked grits in the fridge to preserve freshness.
This grits and greens casserole could be served immediately once turned into a baking dish. The browning step is optional, but I think it adds visual appeal to the dish.
For meat lovers, you could stir in some cooked and crumbled sausage.
Half-and-half, milk or cream can be used.
If you like a kick of heat, add 1-2 teaspoons of hot sauce to the dish or serve on the side.
For a burst of color and flavor, sprinkle some thinly sliced green onions on top.
Can substitute turnip greens, mustard greens or spinach in place of collard greens.