Grits & Greens Casserole
Preheat oven to 350*
Grease 3 quart baking dish
Bring 6 cups of the chicken broth and the half & half to a boil in large stockpot
Gradually stir in the grits & return to boil. Cover, reduce heat to simmer for 25-30 minutes, stirring frequently until grits are tender and the liquid is absorbed
Stir in 2 cups of the cheese, butter, salt & pepper. Set aside
Combine remaining 2 cups broth and collards in a Dutch oven. Bring to boil, reduce heat to simmer for 10 minutes or until the collards are tender. Drain well and press the collards with a paper towel to remove excess liquid.
Fold cooked greens into grits and spoon mixture into baking dish. Sprinkle with remaining cheese and crumbled bacon.
Bake for 30 minutes or until browned and bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1522g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 3428 | ||
Calories from Fat: 1929 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 214.4g | 286 % | |
Saturated Fat 66.9g | 335 % | |
Monounsaturated Fat 86.8g | ||
Polyunsanturated Fat 42.2g | ||
Cholesterol 988.6mg | 304 % | |
Sodium 1606.6mg | 55 % | |
Potassium 2715mg | 71 % | |
Total Carbohydrate 100.8g | 30 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 96.7g | ||
Protein 256.4g | 366 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3428
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