Cheesy Grits With Bacon And Collards
- 1 liter chicken broth
- 3/4 pound chopped collards
- 1/2 pound bacon
- 1/4 cup butter
- 1/2 cooking onion
- 2 cloves garlic minced
- 5 cups water
- 1 cup grits (may use quick cook)
- 1 teaspoon salt
- 1 pound grated pepper jack cheese
- 2 eggs
- 1/2 cup milk
- Bring 1 liter of chicken broth to a boil and add collards. Simmer for 30 to 40 minutes. Cook the bacon until crisp. Crumble the bacon and set aside. Melt 1/4 cup butter in a saucepan. Add and cook the chopped onion for about 5 minutes. Add the minced garlic cloves and cook a minute longer. Add 5 cups of water to the saucepan and bring to a boil. Add the 1 cup grits and teasopoon of salt. Cover and cook until done. Butter a 9 x 13 pan or similar size. When the grits are cooked stir in the cheese until melted. Stir together the 2 eggs with the milk and slowly add to the grits mixture stirring while slowly pouring it in. Drain collards when cooked. Stir in the collards and bacon crumbles. Pour into baking pan. Bake at 350 degrees until set, about 1 hour.
chicken broth, collards, bacon, butter, onion, garlic, water, grits, salt, pepper, eggs, milk
Taken from www.epicurious.com/recipes/member/views/cheesy-grits-with-bacon-and-collards-1273614 (may not work)