Grits and Greens Casserole

Debbie wright


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.

★★★★★ 27 votes
50 Min

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

How to Make Grits and Greens Casserole


  • 1Preheat oven to 350
  • 2In 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.
  • 3In 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.
  • 4while grits are cooking ... cook greens in remaining 2 cups of broth. Cook approx 10 min, or until tender. Drain and squeeze out all liquid.
  • 5Add butter, cheeses, onion and salt and pepper to grits. when butter is melted stir in greens.
  • 6Place mixture in a greased 13x9 dish. Top with crumbled bacon and a little reserved cheese.
  • 7Bake in oven until golden brown ..approx 15 min

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About Grits and Greens Casserole