Debbie wright Recipe

Grits and Greens Casserole

By Debbie wright debbie110772


Rating:
Prep Time:
Method:
Bake
Comments:

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.

Ingredients

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
butter
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

1
Preheat oven to 350
2
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.
3
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.
4
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.
5
Add butter, cheeses, onion and salt and pepper to grits. when butter is melted stir in greens.
6
Place mixture in a greased 13x9 dish. Top with crumbled bacon and a little reserved cheese.
7
Bake in oven until golden brown ..approx 15 min

About this Recipe


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169 Comments

user
w ehrhart windwa
May 11, 2014
I tried this recipe and say it's Family Tested & Approved!
user
Debbie wright debbie110772
Mar 23, 2014
Jeanne I hope your grits n Greens came out good...Fresh Collards sound delightful!!
user
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!)
user
Texasgal B texaswonder
Jul 30, 2013
Oh I bet this would be great with chopped green chilies.......mmmmm
user
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!! KOKO...so 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.