Grits and Greens Casserole

Debbie wright Recipe

By Debbie wright debbie110772

Prep Time:

Bacon, butter, cream..where can you go wrong?? This creamy cheesey goodness is good anytime of the year but would make a great addtion to any holiday dinner.

Blue Ribbon Recipe

Notes from the Test Kitchen:
The robustness of this recipe makes it a wonderful addition to any meal. It's quite filling, so a little goes a long way. We had great success dividing the dish before baking and then freezing it. Simply add the bacon and cheese when you're ready to do the final baking.


1 medium
onion, chopped
6 or 7
pieces of bacon cooked and crumbled
2 c
grits (not instant)
1 large
bag of frozen greens - your choice, i like collards or spinach
2 stick
1 c
grated parmesan cheese
2 c
monterey jack cheese (reserve a little for topping)
salt and pepper, to taste
8 c
chicken broth--divided
2 c
half and half or heavy cream

Directions Step-By-Step

Preheat oven to 350
In a skillet cook your bacon..when done drain almost all the grease reserve some and saulte onion until the are carmelized.set aside bacon and crumble for topping.
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 aprox 25-30 min. You want normal grits consistency. I use a wisk to get the lumps out.
while grits are cooking ... cook greens in remaining 2 cups of broth. Cook approx 10 min, or until tender. Drain and squeeze out all liquid.
Add butter, cheeses, onion and salt and pepper to grits. when butter is melted stir in greens.
Place mixture in a greased 13x9 dish. Top with crumbled bacon and a little reserved cheese.
Bake in oven until golden brown ..approx 15 min

About this Recipe

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w ehrhart windwa
May 11, 2014
I tried this recipe and say it's Family Tested & Approved!
Debbie wright debbie110772
Mar 23, 2014
Jeanne I hope your grits n Greens came out good...Fresh Collards sound delightful!!
Jeanne Wagnon JeanneLuvs2Cook
Mar 14, 2014
I cannot wait to make this tomorrow! I have a nice big bag of fresh collards from a neighbor's garden and very good stone ground grits that I bought at a festival this past fall (a local company sells them they are amazing). So what a combination! Home grown collards and stone ground grits! I've never cooked collards before and am not very experienced with non-instant grits but this recipe makes me very confident I can do this one! (GA resident via Miami lol still learning a lot of the "southern" foods! Went from mastering black beans in Miami to mastering butter beans here in GA LOL!)
Texasgal B texaswonder
Jul 30, 2013
Oh I bet this would be great with chopped green chilies.......mmmmm
Debbie wright debbie110772
Apr 17, 2013
Sorry Ive been out of pocket for a few days..So glad everyone is still enjoying this. Donna so awesome you have never tried either and you gave it a whirl and liked it!! glad you found a go to dish..Thank you Rhonda and Wendy..I have used frozen..Much easier...I cook it in the broth just for extra flavor but its fine either way im sure.