Best 3 Grits And Greens Casserole Recipes

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In the realm of Southern comfort food, grits and greens casserole reigns supreme. This delectable dish seamlessly blends the creamy texture of grits with the earthy flavors of collard greens, resulting in a harmonious symphony of flavors. Typically prepared in a casserole dish and baked to perfection, grits and greens casserole is often served as a hearty breakfast, brunch, or dinner option. The recipe variations are endless, allowing you to customize it to your liking. Some popular additions include cheese, bacon, sausage, or even seafood. With its versatility and undeniable appeal, grits and greens casserole has become a beloved staple in many Southern households and beyond. Are you ready to embark on a culinary journey and discover the secrets behind this classic Southern dish? Let's dive into the recipes and explore the diverse ways to prepare this delightful casserole.

Here are our top 3 tried and tested recipes!

GRITS AND GREENS CASSEROLE



Grits and Greens Casserole image

This grits and greens casserole was a fast hit with my family, and has turned into a Thanksgiving dish.

Provided by saint fu

Time 1h30m

Yield 12

Number Of Ingredients 10

6 slices bacon
1 medium red onion, chopped
8 cups chicken broth, divided
2 cups half-and-half
2 cups regular grits
1 (12 ounce) package chopped turnip greens
2 cups shredded Monterey Jack cheese
1 cup grated Parmesan cheese
1 cup salted butter, cubed
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve some grease in the skillet. Let bacon cool enough to handle, about 5 minutes; chop and set aside.
  • Heat reserved grease in the skillet over medium heat. Add onion and saute until golden, 7 to 10 minutes. Set aside.
  • Combine 6 cups chicken broth and half-and-half in a large pot; bring to a boil. Stir in grits, return to a boil, and cover. Reduce heat to a simmer and cook, stirring often, until grits are tender, 25 to 30 minutes.
  • While grits are cooking, bring remaining 2 cups chicken broth to a boil in another pot. Add greens, reduce heat, and cook until tender, about 10 minutes. Drain and squeeze out all liquid.
  • Stir bacon, onions, Monterey Jack and Parmesan cheeses, butter, salt, and pepper into grits. When butter is melted, stir in greens. Transfer mixture to a 9x13-inch baking dish.
  • Bake in the preheated oven until starting to brown on top, about 15 minutes.

Nutrition Facts : Calories 431.7 calories, Carbohydrate 26.2 g, Cholesterol 87.3 mg, Fat 30.3 g, Fiber 1.5 g, Protein 13.8 g, SaturatedFat 18 g, Sodium 1222 mg, Sugar 1.6 g

GRITS AND GREENS CASSEROLE



Grits and Greens Casserole image

From EatingWell.com Here we've combined two favorite Southern side dishes - grits and greens - into one casserole that's a natural choice to serve with Easter ham. Try omitting the bacon and using vegetable broth to make it a vegetarian dish.

Provided by Jelobeanz 2

Categories     One Dish Meal

Time 1h10m

Yield 6 about 1 cup each, 6 serving(s)

Number Of Ingredients 12

4 slices bacon, chopped (optional)
2 teaspoons extra-virgin olive oil
1 small onion, diced
4 garlic cloves, minced
2 cups reduced-sodium chicken broth or 2 cups vegetable broth, divided
1/4 teaspoon salt
16 cups chopped collard greens (about 1 large bunch, 1 1/2-2 pounds) or 16 cups kale, stems removed (about 1 large bunch, 1 1/2-2 pounds)
2 cups water, plus more as needed
1 cup grits (not instant)
3/4 cup shredded extra-sharp cheddar cheese, divided
1/4 cup prepared salsa
1 large egg, lightly beaten

Steps:

  • Preheat oven to 400°F Coat an 8-inch-square baking dish with cooking spray.
  • Place bacon (if using) in a large Dutch oven. Cook over medium heat, stirring often, until crispy, 4 to 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Pour off the bacon fat.
  • Return the pot to medium-low heat; add oil, onion, and garlic and cook, stirring often, until fragrant and starting to brown in spots, 2 to 8 minutes (cooking time will be quicker if you started with bacon). Add 1 cup broth and salt; bring to a boil over high heat. Add collards (or kale); stir until wilted down to about one-third the volume and bright green, 1 to 2 minutes. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until tender, 18 to 20 minutes. Adjust heat during cooking to maintain a simmer, and add water, 1/4 cup at a time, if the pan seems dry.
  • Meanwhile, bring 2 cups water and the remaining 1 cup broth to a boil in a large saucepan. Pour in grits in a steady stream, whisking constantly. Bring to a simmer, whisking constantly. Reduce heat to medium-low and cook, whisking often, until thick, about 5 minutes. Combine 1/2 cup cheese, salsa, and egg in a small bowl. Remove the grits from the heat and quickly stir in the cheese mixture until combined.
  • Working quickly, spread about half the grits in the prepared baking dish. Top with greens, spreading evenly. Spread the remaining grits over the greens. Sprinkle with the remaining 1/4 cup cheese and the reserved bacon (if using).
  • Bake the casserole until hot and bubbling, about 20 minutes. Let stand for about 10 minutes before serving.

GRITS AND GREENS CASSEROLE



Grits and Greens Casserole image

The robustness of this casserole makes it a wonderful addition to any meal. This is the ultimate Southern dish everyone needs to try at least once. These creamy, rich grits will convert anyone into a grits lover. Thick and creamy, they're cooked with half and half and two types of cheese which makes them savory. Cooking the...

Provided by Debbie W

Categories     Side Casseroles

Time 50m

Number Of Ingredients 10

1 medium onion, chopped
6 or 7 pieces of bacon
2 c grits (quick cook, just not instant)
12-16 oz bag of frozen greens - your choice, i like collards or spinach
1 stick butter
1 c grated Parmesan cheese
2 c monterey jack cheese (reserve a little for topping)
salt and pepper, to taste
6 c chicken broth
2 c half and half

Steps:

  • 1. Preheat the oven to 350.
  • 2. Dice bacon and cook in a medium skillet until it is nice and crisp. Drain bacon on a paper towel and set it aside.
  • 3. In the same skillet as the bacon was cooked, pour most of the bacon grease out leaving about a Tablespoon. Dice the onion and cook it in the reserved bacon grease until the onion is translucent and set aside.
  • 4. In a large pot combine 1/2 and 1/2 and 6 cups of chicken broth. Bring to a boil, stir in grits, bring back to a boil, cover, and reduce heat to simmer. Stir often to keep from burning. Cook for about 10-15 minutes. You want normal grits consistency. I use a whisk to get the lumps out.
  • 5. While grits are cooking, cook greens. Cook approx 10 min or until tender. If I use spinach, I cook them in the microwave in the steamer bag. Drain and squeeze out all the liquid.
  • 6. Add butter, both kinds of cheese, onion, and salt and pepper to the grits. When butter is melted, stir in the greens.
  • 7. Pour mixture in a greased 13x9 dish. Top with crumbled bacon and a little reserved cheese.
  • 8. Bake in a preheated oven for 30 minutes.

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the casserole will taste. If possible, use fresh collard greens, onions, and garlic.
  • Cook the grits until they are creamy: The grits should be cooked until they are creamy and smooth. This will help to create a smooth and flavorful casserole.
  • Season the casserole well: Be sure to season the casserole well with salt, pepper, and other spices. This will help to bring out the flavors of the other ingredients.
  • Use a good quality cheese: The cheese is an important part of this casserole. Use a good quality cheese that melts well, such as cheddar or mozzarella.
  • Bake the casserole until it is bubbly and golden brown: The casserole should be baked until it is bubbly and golden brown. This will help to ensure that the casserole is cooked through.

Conclusion:

Grits and greens casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover grits and greens. The casserole is also a good source of protein, fiber, and vitamins. So next time you are looking for a quick and easy meal, give this grits and greens casserole a try.

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