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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Baked Bean Casserole

Recipe courtesy of Trisha Yearwood

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Loaded Baked Potato Casserole

Recipe courtesy of Food Network Kitchen

Easy Rice Bake Casserole

Recipe courtesy of The Neelys

Baked Grits

Recipe courtesy of Norma Jean Darden|Carole Darden

Baked Cheese Grits

Baked Polenta or Grits

Recipe courtesy of Food Network Kitchen

Baked Cheese Grits

Recipe courtesy of Tanya Holland

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories