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Baked Grits and Collards Casserole

Damaris Phillips
  • 440 minutes
  • Serves 6

INGREDIENTS

1 10 ounce package

Collards, frozen dry

3 cloves

Garlic

2

Shallots, small diced (1/2 cup)

2

Eggs, large

1 cup

Grits, yellow

4 cups

Vegetable stock

1

Kosher salt and coarsely ground black pepper

2 tbsp

Coconut oil, unrefined

1 cup

Gouda, grated aged

1/2 cup

Heavy cream

1 cup

Ricotta