I like greens and grits, but never heard of cooking them together. How were they mixed? Half and half? What was the texture?

This looks close to what I had except this does not have tomatoes.

3 cups milk
1 cup water
1 chicken bouillon cube
1 cup "quick" grits
1 1/2 cup freshly grated Parmesan cheese
1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens
1 Tbsp. bacon drippings (or oil or butter)
several slices of bacon, cooked and crumbled
salt and pepper to taste
Directions:
In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching.

When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat.

Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste.

Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top.

This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes

Sounds really good to me. I'd just use canned diced tomato though. Easier ;-)

patti, the chopped tomatoes added a different texture to the grits. And there weren't a lot of them either.

hmmm...sounds good. we went to atlanta for the thanksgiving holidays and ate at Mary Mac's Tea Room and for the first time i tried grits, cheese grits, and i liked them! actually everyone w/ us did LOL and none of us had ever had grits before. also had their awesome Tomato Pie, mudbugs (crawfish) and fried oysters. was trying to get to the Flip Burger Boutique you recomended Glenda but we ran out of time, we will next time. hamburgers are my dh's fav food. ~ liz

Mary Mac's Team Room sounds like my kind of place. Where in Atlanta is it?

I love Flip's.

on Ponce De Leon & Myrtle Ave in the Midtown section. It's an Atlanta institution, we wanted to get there in 2007 but found South City Kitchen in Midtown and ate there all the time. Mary Mac's is known for their buttermilk fried chicken, BIL had that and loved it. i had the fried oysters which were great, dh the meatloaf and that was also good. South City Kitchen is VERY good, they do a modern take on old southern favorites like Crab Cakes and Catfish Po'boys. i bookmarked Flips after you mentioned it and found they have one in Atlanta. ~ liz

Here is a link that might be useful: Mary Mac's Tea Room

Thanks, Liz!