1/2 gal. chicken broth
1/2 gal. heavy cream
4 c. grits
1 c. parmesan cheese grated
1 c. chopped tomatoes
1 c. crisp bacon
12 oz. frozen collard greens

Bring chicken broth and heavy cream to a boil. Add the grits and cook. Then add parmesan cheese, tomatoes, crisp bacon and collard greens.