Grits and Greens Casserole

Total Time:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min

Yield:
10 servings
Level:
Easy

Ingredients
  • Nonstick cooking spray, for spraying the baking dish
  • 2 cups half-and-half
  • 8 cups chicken stock
  • 2 cups grits, such as Quaker Old Fashioned
  • 6 slices bacon, cut into small pieces
  • 1 medium sweet onion, such as Vidalia, finely chopped
  • One 16-ounce package frozen collard greens, thawed
  • 1 3/4 cups grated Parmesan (6 ounces)
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup shredded Monterey jack cheese
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.

  • In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed.

  • Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander.

  • Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir.

  • Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.


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    This recipe is featured in:

    The Best Christmas Recipes