GRITS BOX RECIPES

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RECIPE BOX, FATHER’S DAY GRITS & GREENS PIE | THE PAINTED ...



Recipe Box, Father’s Day Grits & Greens Pie | The Painted ... image

Cheese grits, collard greens and bacon will put South in your mouth!

Provided by the Painted Apron

Categories     Brunch    Main Course    Side Dish

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 11

1 cup quick grits
3 cups chicken broth
salt
4 oz Cheddar cheese (or any cheese cut into hunks)
1/2 cup butter
3 eggs
1/3 cup milk
4 slices bacon
4 cups collard green ribbons
1/2 roasted Vidalia onion* (chopped )
1 head garlic** (roasted)

Steps:

  • Prepare grits: Bring 3 cups salted water to a boil and add grits slowly. Reduce heat to low, cover and simmer 5-7 minutes, stirring occasionally. Remove from heat and add butter and cheese. Put lid back on and let the butter and cheese melt into grits while you prepare the collards.
  • Cook bacon in a skillet over medium low heat until just crisp, remove to paper towels.  Put collard ribbons into skillet and season with S&P.  Increase heat to medium high and saute quickly until they wilt and turn bright green.  Place into a deep dish round casserole, quiche dish or pie pan that has been sprayed with cooking oil spray.  Crumble bacon and place on top of collards.  Add chopped roasted Vidalia onions.
  • Stir grits to distribute cheese and butter, season with S&P and add eggs and milk and stir to combine.  Add roasted garlic.** Stir.  Pour grits mixture over collards, onion and bacon.  Bake at 350 for 45-60 minutes until top is golden and dish is set.  Remove from oven and let rest for 10 minutes before serving. Serves 4 main dish, 6-8 side dish.

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