Grits and Greens Casserole is the ultimate Southern comfort food. Loaded with creamy, buttery grits, collard greens and crumbled bacon, it’s everything a Southern side dish should be and more.
What Makes This Recipe Special
- Even if you thought you didn’t like grits and greens, this Grits and Greens casserole will change your mind. It’s rich and savory, creamy and comforting.
- In my recipe, I mix the greens into the grits rather than have a solid layer of collards to chew through. I think it’s far tastier that way.
- And it has bacon.
- It also makes a wonderful side dish on Thanksgiving, Christmas or Easter.
Ingredients
- Half-and-half – You could also use milk or heavy cream.
- Chicken broth – I save time by making my own with bouillon or granules, but a true homemade chicken broth would be phenomenal.
- Grits – Don’t use instant or quick cook grits. You want good quality grits! (See recipe tips below.)
- Frozen chopped collard greens
- Butter
- Grated Parmesan cheese
- Pepper
- Bacon – Cook and crumble it in advance.
How to Make it
Step 1: In large saucepan, combine cream and 6 cups of the chicken broth; 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 needed, 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 cooked grits and stir until butter is melted. Stir in cooked greens.
Step 4: Turn into a greased 13×9-inch baking dish. Top with additional Parmesan cheese and bacon crumbles.
Step 5: Brown in the oven for 5-10 minutes at 350 degrees.
Recipe Tips and Substitution Ideas
- Be sure to buy good-quality coarse grits; instant and quick-cook grits are a no-no. A good option at the grocery store is Bob’s Red Mill and you can find other stone-ground grits like these online.
- Store uncooked grits in the fridge to preserve freshness.
- This grits and greens casserole could be served immediately once turned into a baking dish. The browning step is optional, but I think it adds visual appeal to the dish.
- For meat lovers, you could stir in some cooked and crumbled sausage.
- Half-and-half, milk or cream can be used.
- If you like a kick of heat, add 1-2 teaspoons of hot sauce to the dish or serve on the side.
- For a burst of color and flavor, sprinkle some thinly sliced green onions on top.
- Can substitute turnip greens, mustard greens or spinach in place of collard greens.
Grits ‘n Greens Casserole
Grits and Greens Casserole is the ultimate Southern comfort food. Loaded with creamy, buttery grits, collard greens and crumbled bacon, it's everything a Southern side dish should be and more.
Ingredients
- 2 cups heavy whipping cream can use half-and-half
- 8 cups chicken broth divided
- 2 cups grits not instant or quick cook
- 1 lb bag frozen collard greens
- 1 cup butter (2 sticks)
- 2 ½ cups Parmesan cheese + extra for sprinkling on top
- ½ teaspoon fresh ground black pepper
- 1 cup bacon, cooked and crumbled
Instructions
- 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.
- Meanwhile, cook frozen collards with remaining 2 cups of chicken broth until tender, about 10 minutes. Drain well, squeezing out liquid.
- 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 9×13-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.
Notes
- Be sure to buy good-quality coarse grits; instant and quick-cook grits are a no-no. A good option at the grocery store is Bob’s Red Mill and you can find other stone-ground grits like these online.
- Store uncooked grits in the fridge to preserve freshness.
- This grits and greens casserole could be served immediately once turned into a baking dish. The browning step is optional, but I think it adds visual appeal to the dish.
- For meat lovers, you could stir in some cooked and crumbled sausage.
- Half-and-half, milk or cream can be used.
- If you like a kick of heat, add 1-2 teaspoons of hot sauce to the dish or serve on the side.
- For a burst of color and flavor, sprinkle some thinly sliced green onions on top.
- Can substitute turnip greens, mustard greens or spinach in place of collard greens.
Nutrition
Calories: 332kcalCarbohydrates: 15gProtein: 9gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 69mgSodium: 711mgPotassium: 148mgFiber: 1gSugar: 1gVitamin A: 1909IUVitamin C: 8mgCalcium: 224mgIron: 1mg
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