Even people who claim to dislike collard greens and/or grits are usually converted after one taste of this dish. I found the original recipe years ago in Southern Living magazine and tweaked it over the years. I even included the recipe in the back of one of my most popular novels, Hissy Fit, which is appropriate, because friends now threaten to pitch a hissy if it doesn’t show up on New Year’s Day or as my contribution at a potluck.
8 cups chicken broth, divided
2 cups half-and-half
2 cups stone-ground grits
2 ½ cups freshly grated Parmesan cheese, divided
1 cup (2 sticks) salted butter
½ tsp. freshly ground pepper
Salt
1 lb. collard greens, stemmed and chopped
8 slices bacon, cooked and crumbled
1. Preheat the oven to 350°F. Grease a 3-quart baking dish. Bring 6 cups of the chicken broth and the half-and-half to a boil in a large stockpot. Gradually stir in the grits. Return to a boil. Cover, reduce the heat, and simmer for 25 to 30 minutes, stirring frequently, until the grits are tender and the liquid is absorbed. Stir in 2 cups of the cheese, the butter, and the pepper. Season with salt to taste, and set aside.
2. Combine the remaining 2 cups broth and the collards in a Dutch oven. Bring to a boil. Reduce the heat and simmer for 10 minutes, or until the collards are tender. Drain well and press the collards with a paper towel to remove excess liquid.
3. Fold the cooked greens into the grits and spoon the mixture into the prepared baking dish. Sprinkle with the remaining cheese and the crumbled bacon.
4. Bake for 30 minutes, or until browned and bubbly. Serve.