Grits n Greens Casserole

1. 1

   Preheat the oven to 350F.

2. 2

   Coat a 2-quart casserole dish or six 8-ounce ramekins with nonstick cooking spray, and set aside.

3. 3

   Place the water and milk in a 3-quart pot and bring to a boil over high heat.

4. 4

   Stir in the grits and reduce the heat to a simmer.

5. 5

   Cover and cook for about 7 minutes, stirring every 2 minutes, until tender.

6. 6

   Stir in the collard greens, margarine or butter, pepper, bacon, and 3/4 cup of the Parmesan cheese.

7. 7

   Spoon the grits mixture into the prepared dish or ramekins, and sprinkle the remaining 3 tablespoons of Parmesan cheese over the top.

8. 8

   Bake uncovered for about 20 minutes if using a casserole dish, and 12 minutes if using ramekins.

9. 9

   The grits are ready to eat when the top is lightly browned.

10. 10

    Serve hot.

11. 11

    Dietary Variation to reduce fat and calories:

12. 12

    Omit the margarine or butter and substitute vegetarian bacon or extra-lean turkey bacon for the pork bacon.

13. 13

    This will eliminate 43 calories, 6 grams of fat, and 1 diabetic fat exchange from each serving.

14. 14

    The high-fat meat exchange will become lean meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.