This dish is amazing! Trisha Yearwood shared this recipe on her cooking show a couple of years ago. I don’t really know what possessed me to try it but I am SOOOOO glad I did! You should really try this- even if you don’t like the ingredients. So many of my friends and family have tried it and admitted that they don’t like one ingredient or the other but they LOVED this dish!
So what is it? It’s a True Southern Dish known as Grits-N-Greens. This is true southern, melt in your mouth goodness! I serve this with Roasted Turkey, Ham, Chicken, and Pot Roast. I can never resist a big spoonful before I even bake it. Jamey always wants a spoonful too and ya’ll- he hates greens!
Now Miss Trisha made hers with homemade greens but I’m keeping it simple. I’m the only person in our house that actually likes greens so I just buy Glory Greens. Glory Greens are perfectly seasoned and cooked. I also use quick grits. Trust me on this- you need to make this NOW!
- 1 Cup Quick Grits2 Cups Chicken Broth2 Cups Half-n-Half2 Cups Monterey Jack cheese- shredded1 can Glory Greens- Collard Greens
- 2 Cups Chicken Broth
- 2 Cups Half-n-Half
- 2 Cups Monterey Jack Cheese, shredded
- 1 Can Glory Greens- seasoned Collard Greens
- Bacon Bits, for Garnish on top
- Pre-heat the oven to 350 degrees. In a large pot, combine the chicken broth and half-n-half. Cook on medium high heat until it begins to boil. Turn the heat down to low and add the grits, stirring constantly so it doesn’t become lumpy. Cook for 5-7 minutes. Remove from heat and stir in the Monterey Jack cheese; reserving 1 cup to sprinkle on top. Once the cheese is incorporated, stir in the Glory Greens, juice and all! Now pour the mixture into an oven safe dish, sprinkle the remaining cheese and bacon bits on top and bake for 25 minutes or until the cheese is golden brown.
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