Baked Grits and Collards Casserole
Ingredients
- 1 cup uncooked yellow grits (not instant)
- 4 cups vegetable stock
- Kosher salt and coarsely ground black pepper
- 2 tablespoons unrefined coconut oil
- 2 shallots, small diced (1/2 cup)
- One 10-ounce package frozen collards, thawed and squeezed dry
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1 cup ricotta
- 1 cup grated aged Gouda
- 2 large eggs, beaten
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