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1
Preheat Oven to 400 degrees and grease an 8 inch square pan.
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2
In a large dutch oven, heat olive oil over medium heat. Add onion and garlic and reduce heat to medium-low until garlic starts to brown - keep an eye on the garlic so it does not burn.
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3
Bring 1 cup of vegetable broth, splash of hot sauce and pinch of salt to a boil in saucepan. Add greens and stir to coat with oil, garlic and onion. Cover and cook, stir frequently, until greens are tender. If greens begin to stick or seem dry add water.
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4
While the greens are wilting, bring water, remaining cup of vegetable broth and whole milk to a boil in a separate pot. Once boiling, slowly add grits - stirring constantly to make sure they do not clump. Add unsalted butter and combine.
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5
Bring grits to a simmer over medium heat, then reduce to medium low and cook until thick - stirring often.
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6
Combine gouda, bacon, 1/2 cup of sharp cheddar, salt, pepper, salsa and the beaten egg in a small bowl.
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7
Remove grits from heat once cooked. Add egg mixture to grits. Combine well.
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8
Spread half of the grits mixture in the baking dish. Top with the greens, sprinkle dash of nutmeg over greens, then remaining grits, then sprinkle remaining cheese on top.
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9
Bake for 20 minutes. Cool and refrigerate overnight if needed. Cover casserole and warm in the oven (may need to add a tablespoon of whole milk or water and stir before heating up, if casserole seems dry).
