| Level: | Intermediate |
| Total: | 7 hr 20 min |
| Active: | 30 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 7 hr 20 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 cup uncooked yellow grits (not instant)
- 4 cups vegetable stock
- Kosher salt and coarsely ground black pepper
- 2 tablespoons unrefined coconut oil
- 2 shallots, small diced (1/2 cup)
- One 10-ounce package frozen collards, thawed and squeezed dry
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1 cup ricotta
- 1 cup grated aged Gouda
- 2 large eggs, beaten
Instructions
- Add the grits, vegetable stock, 1 1/2 teaspoons salt and 1 teaspoon pepper to a 12-cup slow cooker. Cover and cook on low until tender, 5 to 6 hours. Now that the grits are done you can build the bake!
- Preheat the oven to 350 degrees F.
- Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the collards and the garlic, and sprinkle with salt and pepper. Saute to remove excess water, 1 to 2 minutes. Remove from heat.
- Add the heavy cream, collards, ricotta and half of the Gouda to the cooked grits, stirring to combine. Taste and adjust the seasoning as needed. Stir in the eggs and pour it all back into the skillet. Top with the remaining Gouda and bake until the center is just set and the top is golden brown, 35 to 45 minutes. Serve hot or warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 382 |
| Total Fat | 23 g |
| Saturated Fat | 15 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 125 mg |
| Sodium | 785 mg |
| Serving Size | 1 of 6 servings |
| Calories | 382 |
| Total Fat | 23 g |
| Saturated Fat | 15 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 125 mg |
| Sodium | 785 mg |
Reviews
How did you prepare the shrimps
Not a review – just a question: Would this recipe work with spinach in place of greens? It looks fantastic and I can’t wait to try it!
This was a hit at my Thanksgiving dinner! I am always looking for something new to throw into the mix every year and this is now a keeper. Would not change a thing and even held up very well reheated!!
Excellent. Actually easy to make. I tempered the eggs as others recommended. I used chicken broth instead of veg broth in grits. Turned out great. I cut back on the salt based on comments from others and added most of the salt after mixing casserole. My man raved about the dish! Thinking of serving at my appetizer Christmas get together.
Love!!! Used chicken stock instead, added cubed sausage to make it more of a main dish. Put a few dashes of Louisiana hot sauce on top to cut through the richness. Looking forward to have the leftovers for breakfast with a fried egg.
For those having difficulty in printing recipes: just copy and paste onto a blank word document, then print from your computer.I used frozen spinach, as that is what I had and the grits were delish.
I have always stayed away from trying to cook grits being a Northern girl and not knowing the how to properly cook. I appreciate your slow cooker method and they are amazing. Served with spicy bbq shrimp is a definite keeper. I am looking forward to your next episode, love the show, especially when you serve vegetarian and seafood recipes. Thank you Damaris.
This was great! Served with the bbq shrimp and it was delicious! Next time I’ll cook the grits on the stove.
It was good but not great.
Just finished having this and the bbq shrimp for dinner and they were delicious!!! Didn’t use the slow cooker; just cooked on the stove and it turned out great. A little labor intensive but I will definitely cook again