Grits N' Greens Casserole

READY IN: 1hr 5mins
Recipe by AYAC3237

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

Top Review by jaxitgirl

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.

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.

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