Grits and Greens Casserole

This recipe is cheap and different! It is tasty for breakfast, or as side dish for any other meal. It freezes nicely and carries well to get togethers. I changed it up from much richer, more expensive versions that called for heavy whipping cream.

Ingredients:

• 3 cups milk
• 1 cup water
• 1 chicken bouillon cube
• 1 cup "quick" grits
• 1 1/2 cup freshly grated Parmesan cheese
• 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens
• 1 Tbsp. bacon drippings (or oil or butter)
• several slices of bacon, cooked and crumbled
• salt and pepper to taste

Directions:

In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching.

When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat.

Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste.

Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top.

This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes.

Source: Bought one at a bake sale, then searched for it on the web. Found several, but adjusted the recipe to make it cheaper!

By Shawna from Paris