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cheesy grits and greens 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.

Course Side Dish
Cuisine American, Southern
Keyword collard greens, greens, grits
Prep Time 15 minutes
Cook Time 15 minutes
prepare greens 45 minutes
Total Time 1 hour 15 minutes
Servings 10 people
Author jettskitchen.com

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 uncooked (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

  1. Prepare 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. Retain 5 Tablespoons of the bacon grease and dispose of the rest.

  2. Prepare Greens (instructions if using fresh collard 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.

  3. Prepare bacon, onions, and greens

    In a skillet add the 5 Tablespoons of bacon grease and onions and cook over medium heat for 3 minutes or until translucent. Add chopped greens, salt, pepper, pepper flakes and 2 cups chicken stock to onions and cook over medium heat for about 5 minutes. Now cover and simmer for 40 minutes stirring occasionally. Place cooked greens in a strainer and allow juices to drain from greens.

  4. Prepare Grits

    In a large stock pot add 6 cups chicken stock and half and half and bring to a boil. Gradually whisk in grits and stir 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.

  5. Bake

    Preheat oven to 350 degrees Fahrenheit. Pour prepared grits and greens in a buttered 9×13 casserole 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!