Grits n Greens Casserole

• 2 1/2 cups water
• 2 cups nonfat or low-fat milk
• 1 cup quick-cooking grits
• 8 ounces frozen chopped collard greens (about 3 cups), cooked according to package directions and well drained, or 2 cups leftover cooked collard greens, drained and chopped
• 2 tablespoons margarine or butter
• 1/4 teaspoon ground black pepper
• 6 slices bacon, cooked, drained, and finely crumbled
• 3/4 cup plus 3 tablespoons grated Parmesan cheese, divided

1. Preheat the oven to 350F.
2. Coat a 2-quart casserole dish or six 8-ounce ramekins with nonstick cooking spray, and set aside.
3. Place the water and milk in a 3-quart pot and bring to a boil over high heat.
4. Stir in the grits and reduce the heat to a simmer.
5. Cover and cook for about 7 minutes, stirring every 2 minutes, until tender.
6. Stir in the collard greens, margarine or butter, pepper, bacon, and 3/4 cup of the Parmesan cheese.
7. Spoon the grits mixture into the prepared dish or ramekins, and sprinkle the remaining 3 tablespoons of Parmesan cheese over the top.
8. Bake uncovered for about 20 minutes if using a casserole dish, and 12 minutes if using ramekins.
9. The grits are ready to eat when the top is lightly browned.
10. Serve hot.
11. Dietary Variation to reduce fat and calories:
12. Omit the margarine or butter and substitute vegetarian bacon or extra-lean turkey bacon for the pork bacon.
13. This will eliminate 43 calories, 6 grams of fat, and 1 diabetic fat exchange from each serving.
14. The high-fat meat exchange will become lean meat.

water, nonfat, grits, collard greens, margarine, ground black pepper, bacon, parmesan cheese

Taken from www.cookstr.com/recipes/grits-rsquon-greens-casserole (may not work)