Greens and Grits Casserole

A baked casserole marrying two Southern staples - cheesy grits and seasoned collard greens - in one dish.

Ingredients

• 1 cup grits
• 4 cups broth
• 1 teaspoon salt
• 3 cups cooked seasoned collard greens, drained
• 2 cups shredded cheddar, divided
• 3 tablespoons butter
• 2 eggs, beaten
• 1/2 cup milk
• Black pepper

Directions

Heat the oven to 350 F and grease a baking dish.

1. Cook the grits in the broth until thick; stir in the butter and 1 1/2 cups cheese, then temper in the eggs and milk.

Fold in the cooked collards.

1. Pour into the dish, top with the remaining cheese, and bake 35 to 40 minutes until set.

Notes

Adapted from Rosalynn Daniels. A great use for leftover potlikker greens.