Grits N' Greens Casserole

Total Time
1hr 5mins
Prep
20 mins
Cook
45 mins

This is a true southern dish. The grits are creamy and the collards punch up the flavor of the parmesan cheese

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Grease 13 x 9 baking dish. Bring cream & 6 cups of chicken broth to a boil, stir in grits & cook over medium heat until they return to a boil. Reduce to a simmer, cover & cook for 25-30 minutes, stirring occasionally. Add milk if needed to cook to desire consistency (should resemble slightly runny oatmeal when finished).
  2. Cook collards in remaining 2 cups of chicken broth for 10 minutes. Drain & blot dry with paper towel to remove excess water. Add butter & cheese to grits, stir until butter & cheese melt. Stir in collards. Place in casserole dish, top with crumbled bacon. Bake @ 350 degrees until lightly brown on top.
Most Helpful

4 5

I made this in much, much less time. About 30 min. I think cooking the grits on the stovetop shorted the back time considerably. I added ham and spinach and mushrooms to mine, (I do not like how bacon can get chewy when left in a casserole)

I also made a home made white gravy and some Texas Pete for a kick.

This was a big hit with the family.

5 5

Wonderful recipe! I have two teenage boys and they thought this was great. What a southern casserole with grits and greens....Thanks for sharing!

5 5

We had this for New Years day. My family loved it, even the ones that said they don't like greens. All the leftovers were gone by the next morning. Wonderful dish.