Heart of Dixie says … Grits and Greens . . . yum!
Hissy Fit (by Mary Kay Andrews) Grits and Greens Casserole
6 cups chicken broth
2 cups half & half
2 cups stone ground grits (or regular grits – not instant)
1 (16 oz) package bag fresh or frozen collard greens
2 ½ cups grated smoked Gouda cheese
2 sticks butter
1 teaspoon Tabasco sauce
½ teaspoon black pepper
1 cups crisp cooked bacon, crumbled
Parmesan cheese or more Gouda for top of casserole
Wash grits in 2 changes of water, pouring off chaff that rises to the top
In a large pot, bring water and broth to a boil, add grits and cook stirring constantly over low heat until done, 30- 45 minutes if using stone ground grits. Add more liquid if needed, but grits should be rather thick.
In another large pot, cook collards in salted water until tender, about 10 minutes, drain them and squeeze dry, separating leaves as much as possible. Stir butter and cheese into cooked grits, add Tabasco and collards and stir well. Taste and add pepper & salt if desired.
Pour grits into large shallow greased baking dish, sprinkle with crumbled bacon and cheese, and place in 325 degree oven for 10 – 15 minutes until cheese melts. Serve warm.