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1
Preheat oven to 350 degrees.
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2
Generously butter a 2 quart baking pan and sprinkle the bottom and sides with the bread crumbs.
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3
Drain juice from canned greens.
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4
Set aside.
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5
In a medium skillet, heat 1 tablespoon of the butter and cook the ham over medium high heat, stirring often until browned, about 3 to 5 minutes.
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6
Add the garlic and greens and cook, stirring often, cook for about 2 minutes more.
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7
Set aside.
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8
In a heavy 3 quart saucepan, bring the milk, salt and pepper to a boil.
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9
Stirring almost constantly, add the grits and reduce the heat to medium low for about 3 to 4 minutes or until grits are very thick.
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10
Stir in the remaining 2 tablespoons of butter, cheeses, cooked ham and vegetables.
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11
In a small bowl, whisk the eggs, then whisk in about 1 cup of the grits to warm the eggs.
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12
Blend the egg mixture back into the grits in the saucepan.
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13
Spoon the grits mixture into the prepared baking pan.
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14
Set the pan in a larger pan half filled with hot water.
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15
Bake until firm, puffed and golden, approximately 45 to 55 minutes.
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16
Remove the baking pan from the water bath and let stand for at least 15 minutes before cutting into squares to serve.
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17
**Leftovers: The squares become quite firm as they cool and are good served with chopped, fresh tomatos dressed with balsamic vinegar and oil.
