Baked Grits And Collards Casserole
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
46
Spice
41
Sweetness
52
Sourness
34
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 cups
Vegetable Stock2 tbsps
Coconut Oil (unrefined)3 cloves
Garlic (minced)1 cup
Heavy Cream1 cup
Ricotta1 cup
Gouda (grated aged)2 large
Egg (beaten)Directions:
1
Watch how to make this recipe
2
Add the grits, vegetable stock, 1 1/2 teaspoons salt and 1 teaspoon pepper to a 12-cup slow cooker
3
Cover and cook on low until tender, 5 to 6 hours
4
Now that the grits are done you can build the bake! Preheat the oven to 350 degrees F
5
Heat the coconut oil in a 10-inch cast-iron skillet over medium heat
6
Add the shallots and saute until tender, about 2 minutes
7
Add the collards and the garlic, and sprinkle with salt and pepper
8
Saute to remove excess water, 1 to 2 minutes
9
Remove from heat
10
Add the heavy cream, collards, ricotta and half of the Gouda to the cooked grits, stirring to combine
11
Taste and adjust the seasoning as needed
12
Stir in the eggs and pour it all back into the skillet
13
Top with the remaining Gouda and bake until the center is just set and the top is golden brown, 35 to 45 minutes
14
Serve hot or warm