BAKED GRITS AND COLLARDS CASSEROLE
Provided by Damaris Phillips
Categories side-dish
Time 7h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the grits, vegetable stock, 1 1/2 teaspoons salt and 1 teaspoon pepper to a 12-cup slow cooker. Cover and cook on low until tender, 5 to 6 hours. Now that the grits are done you can build the bake!
- Preheat the oven to 350 degrees F.
- Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the collards and the garlic, and sprinkle with salt and pepper. Saute to remove excess water, 1 to 2 minutes. Remove from heat.
- Add the heavy cream, collards, ricotta and half of the Gouda to the cooked grits, stirring to combine. Taste and adjust the seasoning as needed. Stir in the eggs and pour it all back into the skillet. Top with the remaining Gouda and bake until the center is just set and the top is golden brown, 35 to 45 minutes. Serve hot or warm.
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Mageshwaree Adekkan
[email protected]I'm always looking for new and interesting ways to cook collards, and this casserole fit the bill. It was a delicious and unique dish that I'll definitely be making again.
Adri Misj
[email protected]This casserole was easy to make and turned out great. The flavors were well-balanced and the texture was perfect. I would definitely recommend it.
Alicia Howard
[email protected]I've never been a big fan of grits, but this casserole changed my mind. The combination of the grits, collards, and cheese was perfect. I'll definitely be making this again.
Junaid Ra
[email protected]This baked grits and collards casserole was a hit with my family! The grits were creamy and cheesy, and the collards added a nice pop of flavor. I also loved the crispy breadcrumb topping. It was the perfect comfort food for a cold winter night.