Grits N Greens Casserole Recipes

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SOUTHERN GRITS AND GREENS CASSEROLE



Southern Grits And Greens Casserole image

Provided by Melissa

Categories     brunch     Main Course     Side Dish

Number Of Ingredients 15

1 16 oz frozen collard greens
1 tsp salt (for greens)
6 cups low sodium chicken broth
2 cups half and half
1 Tbsp garlic salt (adjust to taste)
2 cups quick cooking grits (not instant)
1 8 oz container garden vegetable spreadable cream cheese (softened)
2 cups shredded Swiss or sharp white cheddar cheese (divided)
1 cup shredded Parmesan cheese (divided)
1/2 lb bacon (cooked and crumbled, reserve 1 Tbsp drippings)
1 medium sweet onion (diced)
2 tsp hot sauce (adjust more or less to taste)
1 tsp freshly ground black pepper
3 Tbsp butter (divided)
3 green onion (thinly sliced)

Steps:

  • In a medium-size pot, cook collard greens in water (amount called for on package) and 1 tsp salt. Cook for 15 minutes, then drain and squeeze out excess moisture.
  • Meanwhile, in a large heavy bottomed pot bring chicken broth, half and half and garlic salt to a boil. Whisking constantly add grits in a single stream. Lower heat to medium-low and cover. Cook, stirring occasionally to prevent sticking, for 20-25 minutes or until creamy. May add more broth or half and half to thin, if needed.
  • After frying bacon, remove to paper towels and crumble. Cook onion in 1 Tbsp drippings until softened, about 2 minutes.
  • Remove grits from heat, add cream cheese and 2 Tbsp butter. Stir until fully melted. To the grits add greens, 1 cup shredded cheese, 1/2 Parmesan cheese, 1/2 cooked bacon, hot sauce and black pepper. Mix until fully combined.
  • To bake: Preheat oven to 350°F. Butter a 13 x 9 inch baking dish using 1 Tbsp butter or spray with cooking spray. Pour grits and greens into the dish. Top with remaining shredded cheese, Parmesan cheese and bacon. Bake for 20 minutes or until bubbly and cheese is lightly golden. May broil to brown further, if desired.
  • Let stand 5 minutes, garnish with green onion and serve with additional hot sauce on the side, if desired.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 28 g, Protein 18 g, Fat 29 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 74 mg, Sodium 1352 mg, Fiber 2 g, Sugar 3 g, Calories 440 kcal, UnsaturatedFat 10 g

GRITS CASSEROLE



Grits Casserole image

Grits is a main ingredient for many Southern meals. I've had this recipe for years and never grow tired of it. It's especially good to serve on a lazy weekend, since leftover portions are very tasty served cold.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 8

1 pound bulk pork sausage
4 cups water
1 teaspoon salt
1 cup quick-cooking grits
4 large eggs, lightly beaten
1-1/2 cups shredded sharp cheddar cheese, divided
1/2 cup whole milk
1/4 cup butter, softened

Steps:

  • Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain and set aside. In a saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat and cook 4-5 minutes, stirring occasionally. Remove from the heat. Stir a small amount of hot grits into the eggs; return all to the saucepan, stirring constantly. Add the sausage, 1 cup cheese, milk and butter, stirring until the butter is melted. , Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 50-55 minutes or until the top begins to brown.

Nutrition Facts : Calories 280 calories, Fat 20g fat (10g saturated fat), Cholesterol 133mg cholesterol, Sodium 602mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.

GRITS N' GREENS CASSEROLE



Grits N' Greens Casserole image

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

Provided by AYAC3237

Categories     Collard Greens

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 8

2 cups whipping cream or 2 cups half-and-half cream
8 cups chicken broth, divided
2 cups grits, regular
1 (16 ounce) bag collard greens, frozen
1 cup butter
2 1/2 cups parmesan cheese (shredded or grated)
1/2 teaspoon fresh ground pepper (to taste)
1 cup bacon, cooked and crumbled

Steps:

  • 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).
  • 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.

GRITS AND GREENS CASSEROLE



Grits and Greens Casserole image

This grits and greens casserole was a fast hit with my family, and has turned into a Thanksgiving dish.

Provided by saint fu

Time 1h30m

Yield 12

Number Of Ingredients 10

6 slices bacon
1 medium red onion, chopped
8 cups chicken broth, divided
2 cups half-and-half
2 cups regular grits
1 (12 ounce) package chopped turnip greens
2 cups shredded Monterey Jack cheese
1 cup grated Parmesan cheese
1 cup salted butter, cubed
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve some grease in the skillet. Let bacon cool enough to handle, about 5 minutes; chop and set aside.
  • Heat reserved grease in the skillet over medium heat. Add onion and saute until golden, 7 to 10 minutes. Set aside.
  • Combine 6 cups chicken broth and half-and-half in a large pot; bring to a boil. Stir in grits, return to a boil, and cover. Reduce heat to a simmer and cook, stirring often, until grits are tender, 25 to 30 minutes.
  • While grits are cooking, bring remaining 2 cups chicken broth to a boil in another pot. Add greens, reduce heat, and cook until tender, about 10 minutes. Drain and squeeze out all liquid.
  • Stir bacon, onions, Monterey Jack and Parmesan cheeses, butter, salt, and pepper into grits. When butter is melted, stir in greens. Transfer mixture to a 9x13-inch baking dish.
  • Bake in the preheated oven until starting to brown on top, about 15 minutes.

Nutrition Facts : Calories 431.7 calories, Carbohydrate 26.2 g, Cholesterol 87.3 mg, Fat 30.3 g, Fiber 1.5 g, Protein 13.8 g, SaturatedFat 18 g, Sodium 1222 mg, Sugar 1.6 g

GRITS AND GREENS



Grits and Greens image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Boil 1 bunch quartered baby turnips in 4 cups salted water, 5 minutes. Add the chopped turnip greens and 1/2 cup frozen lima beans; cook 2 minutes. Remove the vegetables with a slotted spoon. Add 3/4 cup instant grits to the water; add salt and cook, stirring, until thick, 5 minutes. Stir in the vegetables and 1 tablespoon butter. Season with pepper.

GRITS AND GREENS CASSEROLE



Grits and Greens Casserole image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h30m

Yield 10 servings

Number Of Ingredients 12

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

Steps:

  • 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.

GRITS AND GREENS CASSEROLE



Grits and Greens Casserole image

From EatingWell.com Here we've combined two favorite Southern side dishes - grits and greens - into one casserole that's a natural choice to serve with Easter ham. Try omitting the bacon and using vegetable broth to make it a vegetarian dish.

Provided by Jelobeanz 2

Categories     One Dish Meal

Time 1h10m

Yield 6 about 1 cup each, 6 serving(s)

Number Of Ingredients 12

4 slices bacon, chopped (optional)
2 teaspoons extra-virgin olive oil
1 small onion, diced
4 garlic cloves, minced
2 cups reduced-sodium chicken broth or 2 cups vegetable broth, divided
1/4 teaspoon salt
16 cups chopped collard greens (about 1 large bunch, 1 1/2-2 pounds) or 16 cups kale, stems removed (about 1 large bunch, 1 1/2-2 pounds)
2 cups water, plus more as needed
1 cup grits (not instant)
3/4 cup shredded extra-sharp cheddar cheese, divided
1/4 cup prepared salsa
1 large egg, lightly beaten

Steps:

  • Preheat oven to 400°F Coat an 8-inch-square baking dish with cooking spray.
  • Place bacon (if using) in a large Dutch oven. Cook over medium heat, stirring often, until crispy, 4 to 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Pour off the bacon fat.
  • Return the pot to medium-low heat; add oil, onion, and garlic and cook, stirring often, until fragrant and starting to brown in spots, 2 to 8 minutes (cooking time will be quicker if you started with bacon). Add 1 cup broth and salt; bring to a boil over high heat. Add collards (or kale); stir until wilted down to about one-third the volume and bright green, 1 to 2 minutes. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until tender, 18 to 20 minutes. Adjust heat during cooking to maintain a simmer, and add water, 1/4 cup at a time, if the pan seems dry.
  • Meanwhile, bring 2 cups water and the remaining 1 cup broth to a boil in a large saucepan. Pour in grits in a steady stream, whisking constantly. Bring to a simmer, whisking constantly. Reduce heat to medium-low and cook, whisking often, until thick, about 5 minutes. Combine 1/2 cup cheese, salsa, and egg in a small bowl. Remove the grits from the heat and quickly stir in the cheese mixture until combined.
  • Working quickly, spread about half the grits in the prepared baking dish. Top with greens, spreading evenly. Spread the remaining grits over the greens. Sprinkle with the remaining 1/4 cup cheese and the reserved bacon (if using).
  • Bake the casserole until hot and bubbling, about 20 minutes. Let stand for about 10 minutes before serving.

GRITS 'N' SAUSAGE CASSEROLE



Grits 'N' Sausage Casserole image

You could call this the "so good casserole" because that's what people say when they try it. It's a Southern specialty.-Marie Poppenhager, Old Town, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h45m

Yield 12 servings.

Number Of Ingredients 9

3 cups water
1 cup quick-cooking grits
3/4 teaspoon salt, divided
2 pounds bulk pork sausage, cooked and drained
2 cups shredded cheddar cheese, divided
3 large eggs
1-1/2 cups whole milk
2 tablespoons butter, melted
Pepper to taste

Steps:

  • In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally., In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining salt., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, about 1 hour. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 316 calories, Fat 24g fat (11g saturated fat), Cholesterol 110mg cholesterol, Sodium 621mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

TV'S GRITS CASSEROLE



TV's Grits Casserole image

Grits are delicious and filling. This is truly a Southern comfort food. Good anytime. Enjoy.

Provided by TVcook

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h30m

Yield 8

Number Of Ingredients 9

1 pound bulk pork sausage
1 cup chopped onion
1 cup chopped celery
½ cup chopped green bell pepper
1 cup quick-cooking grits
4 cups water
1 teaspoon salt
1 (10.75 ounce) can condensed cream of celery soup
1 cup shredded Cheddar cheese

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Butter a 2-quart casserole dish.
  • Heat a large skillet over medium heat; cook the sausage in the hot skillet until completely browned, 5 to 7 minutes. Add the onion, celery, and green pepper; cook and stir until tender, about 5 minutes more. Transfer to the prepared casserole dish.
  • Bring the grits, water, and salt to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the grits are tender, about 30 minutes. Add to the sausage mixture in the casserole dish and stir; press into an even layer. Pour the soup over the mixture in an even layer. Sprinkle the Cheddar cheese over the soup.
  • Bake in the preheated oven until the cheese has melted, about 30 minutes.

Nutrition Facts : Calories 405.7 calories, Carbohydrate 21.7 g, Cholesterol 57.6 mg, Fat 29.5 g, Fiber 1.2 g, Protein 12.8 g, SaturatedFat 11.7 g, Sodium 1062.6 mg, Sugar 2 g

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