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.

Servings:	8
Time:	20 Minutes Preparation Time 22-27 Minutes Cooking Time

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