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Grits n' Greens Casserole Recipe

   
 

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     Grits n' Greens Casserole

Category   Salads - Soups - Sidedishes
Sub Category   Gameday-Tailgate
Preptime   30 mins
Wine/Beverage
Recommendations
  Chardonnay

Ingredients
2 cups heavy whipping cream
8 cups of chicken broth divided
2 cups of NON instant grits
1 lg bag of frozen collard greens
2 sticks of butter
2 1/2 cups of parmesan cheese
1/2 tsp fresh pepper
1 1/2 cups of cooked and crumbled bacon
 

Instructions
Grease 13x9 casserole. Combine cream and 6 cups of chicken broth and bring to a boil. Stir in grits and cook over medium heat until grits returns to a boil, cover, reduce heat to simmer and stir frequently to keep from burning, 25-30 minutes. Add milk if needed to thicken to proper consistency.
While grits are simmering, cook frozen collards with remaining two cups of broth til tender, about 10 min. Drain well in colander, squeezing out remaining liquid. Add butter, parmesan, and pepper to grits, and stir til butter is melted.
Stir in greens and spoon into greased casserole. Top with additional parmesan and crumbled bacon. Cook in oven at 350 degrees until browned on top.


Originally Submitted
2/1/2011





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