Grits & Greens Casserole

I found this recipe in a novel ..... but all I remember is that the novel was a pretty good one and not the name of the book or the Southern Belle who did the cooking. This interesting dish combines two Southern classics .... grits and greens and it is definitely 'comfort' food rather than 'health' food.

Ingredients:

• 2 cups whipping cream or half-and-half
• 8 cups chicken broth, divided
• 2 cups grits - not instant or quick cooking
• 1 lg. bag frozen collard greens
• 2 sticks butter
• 2 1/2 cups parmesan cheese
• 1/2 tsp fresh ground pepper
• 1 cup cooked and crumbled bacon

Directions:

1. Grease 13 x 9 casserole.
2. Combine cream and 6 cups chicken broth and bring to a boil.
3. Stir in grits and cook over medium heat until grits return to a boil, cover, reduce heat to simmer, and stir frequently to keep from burning 25 - 30 minutes.
4. Add milk if needed to thicken to proper consistency. If you are Southern, you know what that is. If not, think of slightly runny oatmeal.
5. While grits are simmering, cook frozen collards with remaining 2 cups of chicken broth until tender, about ten minutes.
6. Drain well in colander, squeezing out remaining liquid.
7. Add butter, parmesan, and pepper to cooked grits and stir till butter is melted.
8. Stir in cooked greens and spoon into greased casserole.
9. Top with additional parmesan and crumbled bacon.
10. Dish can be served at room temperature or heated in 350 degree oven until browned on top.