Those who don’t like grits will change their minds after trying this recipe.
Its cheesy, creamy texture makes it ideal for festive meals. Additionally, if you’re keen on trying out new grits, this is a great place to start. It’s the southerners’ ultimate dish, and it’s a hearty casserole. They’re cooked with two kinds of cheese and half and half, so they’re extra creamy and thick, and the combination is delicious. This is a great dish for both grits lovers and grits haters because the onions are cooked out in the bacon drippings, making it extra bacony, and the greens add a hearty, earthy flavor.
Ingredients:
In a medium bowl, combine the onion and 1 md.
Six or seven slices of bacon
Simplified Corn Meal, Volume 2 (quick cook, just not instant)
Greens, 12-16 ounces; I recommend collards or spinach.
The equivalent of one stick of butter
One cup of grated Parmesan
2-cups of shredded Monterey Jack cheese (reserve a little for topping)
season with salt and pepper to
6 cups of chicken stock
A mixture of 50% and 50%
Directions:
First, get your oven going at 350 degrees Fahrenheit, and then fry the bacon dices in a medium-heat skillet until they’re nice and crispy. The bacon is then drained on a paper towel and set aside.
Put all but a table spoon of the bacon grease back into the pan it was cooked in. Preparation: Dice the onion and sauté it in the reserve until it is translucent.
Gather your half-and-half and six cups of the chicken stock, putting everything in a pot, bringing it to a boil, stirring in your grits, and allowing it to simmer for about 15 minutes while stirring frequently to prevent burning. And make sure there are no lumps in it.
Greens should be cooked for about 10 minutes, or until tender, while the is is in the oven.
To your grits, stir in the cheese, butter, salt, and onion. After the butter has melted, toss in the greens.
Place it in the casserole dish, and when it’s done, top it with the reserved bacon and cheeses.
To ensure everything is cooked through, bake this for 30 minutes. Serve immediately with a spoon while it’s still hot.