Ingredients:

• 1 lb. grated sharp chedder cheese or goat cheese
• 6 farm fresh or free range eggs, lightly whipped
• 2 cups cooked Jenny Jack grits**
• 1 cup cooked collards, chopped and drained
• 2-4 cloves garlic, finely chopped or pressed
• 1 tsp salt
• 2-4 dashes of tabasco

Combine all ingredients in a bowl and mix until well blended. Pour into a 9 x 13 casserole dish. Bake in a 350º oven for 35-40 minutes until golden brown.

**Grits

• 2 cups water
• 1/2 cup grits
• Boil water. Add grits and cook 5 minutes

Please click Atlanta Magazine for the summer salad recipe.