GRITS & GREENS PIE
Cheese grits, collard greens and bacon will put South in your mouth!
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