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| Name: |
Talullahhound
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| Subject: |
Hissy Fit Grits 'n Greens
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Date:
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12/7/2009 9:16:22 PM
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I made this recipe the other day. It's from the "Shall We Gather" cookbook. It makes large pan (I halfed it and still had an 8X8 panful) and it reheats well.
Serves 8-10
6 cups of chicken broth
2 cups of whipping cream or half n half
2 cups of regular grits (not instant or quick)
Milk, if you need it
1 16 oz package of frozen collard greens
2 ups of chicken broth
2 1/2 cups grated parmesan cheese
1 cup of butter
1/2 tsp freshly ground pepper
1 cup crumbled crisp cooked bacon
Grated Parm for top.
Bring the 6 cups of chicken broth and cream to a boil in a heavy saucepan. Add the grits gradually, stirring. Return to a boil, then cover the pot. Reduce the heat and cook 25-30 minutes, until good grits consistency. Add a bit of milk if necessary.
Cook the collards in 2 cups of chicken broth in a saucepan for 10 minutes. (Note: I actually microwaved the collards for 10 minutes in a bit of chicken broth and they came out fine). Drain the collards in a colander and squeeze out as much moisture as possible.
Add 2 1/2 cups of cheese, the butter, and the pepper to the cooked grits, and stir until the butter melts. Stir in the collard greens. Spoon into a greased baking dish. Sprinkle the bacon on the top and additional parmeasan cheese on the top. Bake at 350 degrees until the top is golden (about 20-30 minutes).
This can also be served at room temp.
The funny thing was trying to find grits that weren't instant or quick. So I ended up at Catherine's with McEwen blue grits. When they are cooked, they turn a lavender color, which, while a bit strange, looked nice with the green collards.
I reheated this dish with good results.
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