Directions

1. Combine Whipping Cream & 6 cups of Chicken Broth then bring the combination to a boil

2. Reduce heat to medium and stir in Grits until mixture returns to a boil

3. Cover and reduce heat to a simmer

4. Stir frequently to keep the mixture from burning for the next 25-30 minutes

5. While Grits simmer, cook the Collard Greens in the remaining 2 cups of Chinken Broth

6. After cooking throughly (about 10 minutes) drain Collard Greens squeezing out excess moisture

7. Add butter, pepper, and 2 cups of Parmesan Cheese to cooked grits

8. Stir until butter is melted

9. Once butter is melted, add Collard Greens

10. Pour mixture into a oiled 13x3x9 casserole dish then place in the oven

11. Remove from oven then top with bacon and the remaining 1/2 cup of Parmesan Cheese

12. Serve at room temperature or heated in oven at 350 degrees until top has browned