Pre-heat oven to 375. Spray a shallow 2 quart baking dish with non stick cooking spray. In a large skillet, cook sausage and onion oven medium heat until sausage is lightly browned and onion is softened, approximately 3 minutes. Add 1 teaspoon garlic; cook for 1 minute. Add collards and 2/3 cup water. Cook until collards are wilted and most of liquid has evaporated, 10 to 12 minutes. Remove from heat. Stir in vinegar, 1/2 teaspoon salt, sugar, and 1/4 teaspoon pepper.
In a large saucepan, bring remaining 5 cups water and cream to a boil over medium-high heat. Stir in grits, remaining 1 teaspoon garlic, remaining 2 teaspoons salt, and remaining 1/4 teaspoon pepper. Reduce heat and simmer until tender and thickened, 30 to 35 minutes, stirring occasionally. Remove from heat.
Crack eggs into a small bowl' gradually whisk in 1 cup hot grits. Stir egg mixture into remaining hot grits; whisk in flour.
Spread two-thirds of grits in bottom of prepared dish. Top with collard mixture; spread remaining grits over collard mixture.
Bake for 25 minutes. Remove from oven; sprinkle with cheese. Return to oven, and bake until grits are set and cheese has melted, approximately 15 minutes. Let cool for 10 minutes before serving.
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|Serving Size: 1 Serving (5205g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1109 (37%)|
|Amt Per Serving||% DV|
|Total Fat 123.2g||164 %|
|Saturated Fat 53.7g||269 %|
|Monounsaturated Fat 42.8g|
|Polyunsanturated Fat 12.1g|
|Cholesterol 774.8mg||238 %|
|Sodium 5261.5mg||181 %|
|Potassium 7293.8mg||192 %|
|Total Carbohydrate 407.5g||120 %|
|Dietary Fiber 69.8g||279 %|
|Sugars, other 337.7g|
|Protein 91.5g||131 %|
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Calories per serving: 2999
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