Step 1

In large saucepan, combine cream and 6 cups chicken broth and bring to a boil. Stir in grits and cook until grits return to a boil. Cover; reduce heat to simmer 25-30 minutes, stirring frequently. Add milk if need to thicken.

Step 2

Meanwhile, cook frozen collards with remaining 2 cups of chicken broth until tender, about 10 minutes. Drain well, squeezing out liquid.

Step 3

Add butter, Parmesan cheese and pepper to the cooked grits and stir until the butter is fully melted. Stir in the cooked greens and turn into a greased 9x13-inch baking dish. Top with additional Parmesan cheese and bacon crumbles. Serve immediately or bake in a 350-degree oven for 5-10 minutes until lightly golden brown.