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Local extreme chef contestant

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by Charlotte Today

WCNC.com

Posted on August 16, 2012 at 2:29 PM

Grits n’ Greens Casserole with bacon and Collard Greens
Serves 6-8

Ingredients:
1 ½ cups stone ground grits
4 cups water
½ cup unsalted butter
1lb of Windy Hill Farm bacon, cooked and broken into small bacon bits, (bacon grease reserved please!)
2lb Collard greens, cut into bite sized pieces
1 egg
1 cup Parmigiano Reggiano Cheese, freshly grated
Salt and Pepper

Preheat the oven to 400 degrees.  Cook the collard greens in the reserved bacon grease and ½ cup of water until tender.  Set aside.  Cook the grits until al dente and season with salt and pepper.  Place the butter, bacon bits, greens and cheese into the grits and stir well.  Taste and season, if necessary.  Stir the egg into the grits and be sure that the heat is off.  Place the grits casserole into a greased oven proof dish and into the oven for 15 minutes.  Place under the broiler for 1 minute if you desire a crispy top!  Enjoy y’all!
 

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