- 1 cup uncooked yellow grits (not instant)
- 4 cups vegetable stock
- 2 tablespoons unrefined coconut oil
- 2 shallots, small diced (1/2 cup)
- 1 10-ounce package frozen collards, thawed and squeezed dry
- 3 cloves
- 1/2 cup heavy cream
- 1 cup ricotta
- 1 cup grated aged Gouda
- 2 large eggs, beaten
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 sauté until tender, about 2 minutes. Add the collards and the garlic, and sprinkle with salt and pepper. Sauté 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.