Southern Style Cheesy Grits and Greens Casserole
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Add a little Southern-ness to your table with this recipe for cheesy grits and greens!
Make some cheesy grits and add some flavorful collard greens and you’ll have yourself a fantastic casserole to serve with any meal.
Everyone is sure to love this casserole!
Blogger Confession:
If you would have told me ten years ago that I would be loving grits let alone grits and greens I would have told you you’re CRAZY!
Today? I love grits! Not alone but in my recipe like this one and even in my Shrimp and Grits recipe. And give me a bowl of my collard greens and I’m a happy girl!
I am thinking the reason I have never liked grits or grits and greens in the past is because when I tried them back in the day the flavor and texture just wasn’t there like it is now with my recipe.
Cheesy Grits and Greens Casserole Recipe
Although this recipe uses fresh collard greens frozen greens can be used.
Ingredients:
- 6 slices of bacon
- 5 Tablespoons bacon grease
- 1 large yellow onion diced
- 2 cups half and half
- 8 cups chicken stock (6 cups for grits and 2 cups for greens)
- 2 cups grits (not quick cooking)
- 2 bunches fresh collard greens or 16 ounce frozen
- 1 stick unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 3/4 cup freshly grated Parmesan cheese
- 1 1/2 cup freshly grated Monterey Jack cheese
- 9×13 pan greased with butter
Instructions:
If using fresh collard greens prepare greens:
Rinse greens in cold water and shake off excess water. Lay the greens face down on cutting board. Carefully cut ribs from center of each green. Discard stems.
Stack 4-5 greens in a pile, roll over into a log and carefully slice until all greens are cut and set aside.
Make Bacon
In a large deep skillet cook bacon over medium heat until it starts to turn crispy, about 7 minutes. With a fork, remove bacon and place on a paper towel and pat to remove any excess fat drippings and set aside.
Prepare to make grits
In a large stock pot add 6 cups chicken stock and half and half and bring to a boil.
Bacon Grease, Onions and Greens
In the skillet add onions to only 5 Tablespoons of bacon grease and cook until softened.
Add chopped greens, salt, pepper, pepper flakes and 2 cups chicken stock to onions and cook over medium heat for about 5 minutes then cover and simmer for 40 minutes stirring occasionally. Place cooked greens in a strainer and allow juices to drain from greens.
Making Grits
Gradually add grits to pot with chicken stock and half and half stirring with a whisk to avoid clumping. Cook for about 5 minutes or until grits thicken.
Stir in parmesan cheese, stick of butter then add 1 cup of Monterey jack cheese and mix well.
Add collard greens mixture to grits and stir well.
Bake
Preheat oven to 350 degrees Fahrenheit. Pour prepared grits and greens in a buttered casserole 9×13 dish. Sprinkle with crushed bacon and the remaining 1/2 cup of Monterey jack cheese.
Bake casserole dish for 15 minutes or until cheese is bubbling and slightly turning brown on top. Serve immediately and enjoy!
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING CHEESY GRITS AND GREENS CASSEROLE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
***Please come back and share your comments and tell my readers how you like this recipe.***
Cheesy Grits and Greens
Make some cheesy grits and add some flavorful collard greens and you'll have yourself a fantastic casserole to serve with any meal.
Ingredients
- 6 slices of bacon
- 5 Tablespoons bacon grease
- 1 large yellow onion diced
- 2 cups half and half
- 8 cups chicken stock 6 cups for grits and 2 cups for greens
- 2 cups grits (not quick cooking)
- 2 bunches fresh collard greens or 16 ounces frozen
- 1 stick butter unsalted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 3/4 cup freshly grated parmesan cheese
- 1 1/2 cup freshly grated Monterey Jack cheese
Instructions
-
If using fresh collard greens prepare greens:
Rinse greens in cold water and shake off excess water. Lay the greens face down on cutting board. Carefully cut ribs from center of each green. Discard stems.
Stack 4-5 greens in a pile, roll over into a log and carefully slice until all greens are cut and set aside.
-
Make Bacon
In a large deep skillet cook bacon over medium heat until it starts to turn crispy, about 7 minutes. With a fork, remove bacon and place on a paper towel and pat to remove any excess fat drippings and set aside.
-
Prepare to make grits
In a large stock pot add 6 cups chicken stock and half and half and bring to a boil.
-
Bacon Grease, Onions and Greens
In the skillet add onions to only 5 Tablespoons of bacon grease and cook until softened.
Add chopped greens, salt, pepper, pepper flakes and 2 cups chicken stock to onions and cook over medium heat for about 5 minutes then cover and simmer for 40 minutes stirring occasionally. Place cooked greens in a strainer and allow juices to drain from greens.
-
Making Grits
Gradually add grits to stock pot with chicken stock and half and half stirring with a whisk to avoid clumping. Cook for about 5 minutes or until grits thicken.
Stir in parmesan cheese, stick of butter then add 1 cup of Monterey jack cheese and mix well.
Add collard greens mixture to grits and stir well.
-
Bake
Preheat oven to 350 degrees Fahrenheit. Pour prepared grits and greens in a buttered casserole 9×13 dish. Sprinkle with crushed bacon and the remaining 1/2 cup of Monterey jack cheese.
Bake casserole dish for 15 minutes or until cheese is bubbling and slightly turning brown on top. Serve immediately and enjoy!
