Grits and Greens Cassarole

This recipe is for all of my G.R.I.T.S!

Grits and Greens Casserole

Ingredients:

2 tsp olive oil
1 small onion
4 cloves  garlic
2 cups veggie broth
1/4 tsp salt
16 cups of collard greens or kale (I used dandelion greens and they were a little to bitter)
2 cups water
1 cup grits
1 cup sharp cheddar
1/4 cup Herdez Salsa
1 lrg egg, lightly beaten






Directions:
***Preheat oven to 400
1. In a dutch oven add oil, onion, and garlic and cook until brown.
2. Add 1 cup of veggie broth and bring it to a boil.
3. Add greens and cook for 2 minutes and then let the greens simmer for 20 minutes (add water if the pan gets too dry).
4. Bring 2 cups of water and the remaining 1 cup of veggie broth to a boil in a saucepan.
5. Pour grits in and reduce heat to a simmer; whisk constantly for 5 minutes.
6. Combine 1/2 cup of cheese, salsa, and egg in a small bowl.
7. Remove the grits from the heat and quickly stir in the above combination.
8. Quickly add the 1/2 of the grits to your oiled casserole dish.
9. Then layer in the greens.
10. Top the greens with the remaining grits.
11. Sprinkle the top with cheddar.
12. Bake the casserole for 20 minutes or until the cheese has browned on top.
13. Let the casserole sit for 10 minutes before serving.

This recipe was modified from Here. You can also use bacon in this recipe if you are interested.