This Grits & Greens cheesy Casserole dish is so easy and yummy good! Give it a try! Great way to get the kiddos to eat their greens!
1 Cup uncooked Bob Red Mills Gluten Free Grits (not instant)
4 Cups gluten free Pacific vegetable stock
Kosher salt and coarsely ground black pepper
2 TB Olive Oil or Coconut Oil if you have it on hand
2 Shallots (I used some of the red onions from our garden)
10-Oz package frozen greens (I found some Collards, Kale and Mustard greens from Whole Foods) you could use Spinach, any kind of greens you like. I also added in some fresh collards from our garden.
3 Cloves garlic, minced
1 / 2 cup heavy cream
1 cup ricotta cheese
1 cup Gouda cheese grated
2 large pasture eggs
Add grits, veggie 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 (mine stuck to the bottom after 4 hours so next time going to cook for about 3 hours)
Preheat oven to 350
Heat oil in cast iron skillet over medium heat. Add the shallots and sauté until tender about 2 minutes. Add greens and the garlic, sprinkle with salt pepper. Saute to remove excess water 1 to 2 minutes. Remove from heat.
Add heavy cream, cooled greens, ricotta and half the Gouda to the cooked grits, stirring to combine. Taste and adjust the season as needed. Stir in eggs and pour all back into the skillet. Top with remaining Gouda and bake until the center is just set and the top is golden brown. 35 to 40 minutes.
Gluten Free Lady