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Ingredients
- 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 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 pasteurized eggs
Ingredients
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Instructions
- 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.
Recipe Notes
Enjoy!
Sue Seward
Gluten Free Lady
Gluten Free Lady www.glutenfreelady.com
