Cheese Grits With Collard Greens and Mushrooms
Serves 4-6. Recipe is by Beth Colvin.
6 cups water
2 cups grits
1?8 tsp. salt
1/4 tsp. white pepper
1/4 tsp. minced garlic
1?3 cup butter or margarine
21/2 cups shredded cheese, any variety, divided
Tony Chachere’s Original Creole Seasoning, to taste
5 pieces of bacon, fried and chopped
1 cup milk
1 tbl. butter
1 tsp. bacon grease
1/4 cup fresh chopped Creole seasoning mix, like Guidry’s
1 (8-oz.) pkg. mushrooms, sliced
1 bunch of collard greens
Salt and pepper, to taste
1. Preheat oven to 350 degrees. Bring water to a boil. Add grits, salt, pepper, garlic and butter or margarine. Stir to combine. Cover and cook about 5 minutes, or until liquid is absorbed.
2. Add 2 cups of cheese to the grits, stir until melted. Stir in bacon and Tony’s, then remove from heat. Beat eggs and milk, then slowly pour into the grits, stirring the whole time. Let stand for 5 minutes.
4. Put the grits into a 13x9-inch casserole dish coated with cooking spray, spreading them into an even layer. Top with remaining cheese and cook 20-30 minutes or until cheese is melted and slightly brown. Broil if needed.
5. While the grits are baking, prepare the greens. Melt the butter and bacon grease in a pot, then add the seasoning mix and cook until onions are soft and translucent. Tear the collards into pieces, discarding stems and any large veins. Add the greens to the pot and stir to coat. Add 1/4 to 1/2 cup of water. Cook over low to medium heat until collards are bright green and wilted. Add mushrooms and cook until tender. Remove greens to a bowl for serving.
6. Remove the grits from the oven and let stand 5-10 minutes before serving.