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.
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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.
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