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1
Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
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2
In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat.
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3
Once up to a boil, stir in the grits.
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4
Bring it back up to a boil, and then reduce the heat to low and cover.
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5
Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes.
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6
Use a whisk to break up any lumps that have formed.
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7
Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes.
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8
With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat.
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9
Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes.
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10
Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes.
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11
Drain the collards and onions in a colander.
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12
Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack.
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13
Stir until the butter has melted and all the ingredients are well combined.
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14
Then add the drained collards mixture and stir.
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15
Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack.
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16
Bake until the cheese is melted and bubbly, about 15 minutes.
