2 cups whipping cream
8 cups chicken broth, divided (6 cups if you use canned collards)
2 cup grits (not instant!)
1 bag frozen collard greens (I used Glory canned collards, or you could make your own)
2 sticks butter
2 1/2 cups parmesan cheese
1/2 tsp. fresh ground pepper
1 cup cooked and crumbled bacon
- 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. Reduce heat to simmer and stir frequently to keep from burning. Add milk if needed to thicken to proper consistency.
- Cook frozen collards with remaining 2 cups of chicken broth until tender (omit this step if you are using canned collards). Drain well in colander, squeezing out remaining liquid.
- Add butter, parmesan, greens, and pepper to cooked grits. Pour into baking dish. Top with additional parmesan and crumbled bacon.
- Bake at 350 degrees until lightly browned
This freezes very well, and makes great leftovers.