Recipe courtesy of Damaris Phillips
Save Recipe Print
Total:
7 hr 20 min
Active:
30 min
Yield:
6 servings
Level:
Intermediate
Total:
7 hr 20 min
Active:
30 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Pie Baked Apples

Recipe courtesy of Food Network

Baked Brie Spanakopita

Recipe courtesy of Geoffrey Zakarian

Baked Stuffed Lemon Sole

Easy Rice Bake Casserole

Recipe courtesy of The Neelys

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Chicken Tortilla Casserole

Recipe courtesy of Ree Drummond

Cheese Grits

Recipe courtesy of Alton Brown

Baked Potato Wedges

Recipe courtesy of Ina Garten

Baked Brie

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.