Garlic, Grits and Greens Squares

Title:
Garlic, Grits and Greens Squares

Yield:
6 Servings

Categories:
Morning,
America




Ingredients:





     3 tb Unseasoned dry bread crumbs


     1 lb Collard greens; trimmed and


          -chopped, or 1package (11


          -oz) chopped frozen collard


          -greens


     3 tb Unsalted butter


     4 oz Smoked ham; cut into


          -1/4-inch dice


     4    Cloves garlic; minced


     3 c  Milk


   1/2 ts Salt


   1/2 ts Freshly ground pepper


   1/4 ts Cayenne


     1 c  Uncooked quick grits


   1/2 c  Grated Parmesan cheese


     4    Eggs






 1. Preheat the oven to 350 degrees F. Generously butter a shallow 2-quart


 baking pan and sprinkle the bottom and sides with the bread crumbs. Boil or


 steam the fresh collards until tender, about 5 minutes. Or thaw and squeeze


 excess moisture from the frozen collards. Set aside.


 


 2. In a medium skillet, heat 1 tablespoon of the butter and cook the ham


 over medium-high heat, stirring often until browned, 3 to 5 minutes. Add


 the garlic and collards and cook, stirring often, 2 minutes more. Set


 aside.


 


 3. In a heavy 3-quart saucepan, bring the milk, salt, pepper and cayenne to


 a boil. Stir in the grits, reduce the heat to medium-low and cook, stirring


 almost constantly until the grits are very thick, 3 to 4 minutes. Stir in


 the remaining 2 tablespoons butter, cheese and cooked ham and vegetables.


 In a small bowl, whisk the eggs, then whisk in about 1 cup of the grits to


 warm the eggs. Blend the egg mixture back into the grits in the saucepan.


 


 4. Spoon the grits into the prepared baking pan. Set the pan in a larger


 pan half-filled with hot water. Bake until firm, puffed and golden, 45 to


 55 minutes. Remove the baking pan from the water bath and let stand for at


 least 10 minutes before cutting into squares to serve.


 


 Leftovers The squares become quite firm as they cool and are good served


 with chopped fresh tomatoes dressed with vinegar and oil.


 


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 NOTES : For truly vegetarian squares, you could leave out the ham, but then


 you might add about 1/3 cup more grated Parmesan cheese for extra flavor.


 


 Recipe by: ?Everybody Loves Meatloaf? by Melanie Barnard


 


 Posted to MC-Recipe Digest by "abprice@wf.net" 
on Feb 26,


 1998