GRITS & GREENS PIE
Cheese grits, collard greens and bacon will put South in your mouth!
- 1 cup quick grits
- 3 cups chicken broth
- 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
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.
*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
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