INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees F. Generously butter a shallow 2-quart
baking pan and sprinkle the bottom and sides with the bread crumbs.
Boil or steam the fresh collards until tender, about 5 minutes. Or
thaw and squeeze excess moisture from the frozen collards. Set aside.
In a medium skillet, heat 1 tablespoon of the butter and cook the ham
over medium-high heat, stirring often until browned, 3 to 5 minutes.
Add the garlic and collards and cook, stirring often, 2 minutes more.
Set aside. In a heavy 3-quart saucepan, bring the milk, salt, pepper
and cayenne to a boil. Stir in the grits, reduce the heat to
medium-low and cook, stirring almost constantly until the grits are
very thick, 3 to 4 minutes. Stir in the remaining 2 tablespoons
butter, cheese and cooked ham and vegetables. In a small bowl, whisk
the eggs, then whisk in about 1 cup of the grits to warm the eggs.
Blend the egg mixture back into the grits in the saucepan. Spoon the
grits into the prepared baking pan. Set the pan in a larger pan
half-filled with hot water. Bake until firm, puffed and golden, 45 to
55 minutes. Remove the baking pan from the water bath and let stand
for at least 10 minutes before cutting into squares to serve.
Leftovers The squares become quite firm as they cool and are good
served with chopped fresh tomatoes dressed with vinegar and oil.  To
order GMA recipes or to subscribe yearly please call:  1-800-543-4GMA
Single recipes $3 / Yearly $14.95  NOTES : For truly vegetarian
squares, you could leave out the ham,  but then you might add about 1/3
cup more grated Parmesan cheese for  extra flavor.  Recipe by:
Everybody Loves Meatloaf by Melanie Barnard  Posted to MC-Recipe Digest
by "abprice@wf.net" <abprice@wf.net> on  Feb 26, 1998

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