Recipe Box, Father’s Day Grits & Greens Pie

the Painted Apron

3 years ago

My son loves cheese grits on the weekend

so I decided to make him this

Grits and Greens Pie from the archives

for a special Father’s Day treat

This makes a great side dish for any grilled meat or chicken

First cook chopped bacon until crispy,

remove from skillet and drain on paper towels

Saute collards in bacon fat,

the good ole Southern way to infuse flavor

Put the sauteed greens and cooked bacon into a deep dish pie or quiche dish

Top greens and bacon with Vidalia onion pieces

Prepare grits, then add cheese, garlic, milk and eggs

Stir well to combine

Pour grits mixture over greens, bacon and onion in the baking dish

Garnish top with more collard greens

At this point you can cover and refrigerate

for up to 24 hours if desired

Bake at 350 degrees for 45-60 minutes until set and golden

GRITS & GREENS PIE

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

Course Brunch, Main Course, Side Dish

Cuisine American, Southern

Keyword baked grits, brunch, cheese grits, collard greens, quiche, Southern casserole

Prep Time 20

Cook Time 45

Servings 8

Ingredients

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

Instructions

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.

Notes

*Roasted Vidalia Onion

drizzle raw onion with olive oil and season with salt and pepper. Wrap in foil and cook at 400 degrees for 1 hour

or you can saute the onion with the collard greens in bacon grease

**Roasted Garlic

Cut off top of garlic head to expose cloves, place it on a square of foil. Drizzle with olive oil and season with salt and pepper. Wrap in foil and cook at 400 degrees for 1 hour