Recipes

[MacDuFF]

So, you're probably wondering "what could SHE have to offer on recipe swap?" (No, really, thus far I've admitted on these boards to not knowing about several ingredients -- unbleached flour, for heaven's sake!! -- not to mention admitting that last week was the first time in my life I purchased caraway seeds!! I wouldn't blame anyone if they didn't try this recipe!! ROFLOLOLOLOL)

But, I actually have a recipe you might like to try. I copied it from a novel I read several years ago, so I don't have anyone to attribute it to. I've made it several times and it's quite good and has been well-received.

I cut the ingredients in half and that fills an 8x11 pan.

GRITS N' GREENS CASSEROLE...

2 cups whipping cream or half and half

8 cups chicken broth, divided

2 cups old-fashioned grits -- not instant or quick cooking

1 lrg bag frozen collard greens

2 sticks butter

2 1/2 cups parmesan cheese

1/2 tsp fresh ground pepper

1 cup cooked and crumbled bacon (I use turkey bacon)

Grease 9x13 casserole. Combine cream and 6 cups chicken broth and bring to a boil. Stir in grits and cook over medium heat until grits return to a boil, cover, reduce heat to simmer, and stir frequently to keep from burning, 25-30 minutes. Add milk if needed to thicken to prper consistency. If you're Southern, you know what that is, if not, think of slightly runny oatmeal.

While grits are simmering, cook frozen collards with remaining 2 cups of chicken broth 'til tender, about 10 minutes. Drain well in colander, squeezing out remaining liquid. Add butter, parmesan, and pepper to cooked grits, and stir 'til butter is melted. Stir in cooked greens, and spoon into greased casserole. Top with additional parmesan, and crumbled bacon.

Dish can be served at room temperature, or heated in 350 degree oven 'til browned on top.

TA DA!