2 cups whipping cream or half and half
8 cups chicken broth, divided.
2 cup grits-not instant or quick cooking.
1 lg. bag frozen collard greens
2 sticks butter
2 1/2 cups parmesan cheese
1/2 tsp. fresh ground pepper
1 cup cooked and crumbled bacon
Grease 13×9 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, cover, reduce heat to simmer and stir frequently to keep from burning, 25-30 minutes. Add milk if needed to thicken to proper consistency. If you’re Southern, you know what that is, if not, think of slightly runny oatmeal. While grits are simmering, cook frozen collards with remaining 2 cups of chicken broth til’ tender, about ten minutes. Drain well in colander, squeezing out remaining liquid. Add butter, parmesan and pepper to cooked grits, and stir til’ butter is melted. Stir in cooked greens, and spoon into greased casserole. Top with additional parmesan, and crumbled bacon. Dish can be served at room temperature, or heated in 350-degree oven til’ browned on top.