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Grits & Greens Casserole

Source: © EatingWell Magazine
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Active Time:  50 Minutes
Total Time:  1 Hour 15 Minutes
  6 servings, about 1 cup each
Here we’ve combined two favorite Southern side dishes—grits and greens—into one casserole; it’s a natural choice to serve with Easter ham. Try omitting the bacon and using vegetable broth to make it a vegetarian dish.

Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 1 day. Bake at 400°F until bubbling, about 30 minutes.
RECIPE INGREDIENTS
4 slices  bacon, chopped (optional)
2 teaspoons  extra-virgin olive oil
1   small onion, diced
4 cloves  garlic, minced
2 cups  reduced-sodium chicken broth or vegetable broth, divided
1/4 teaspoon  salt
16 cups  chopped collard greens or 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
Grits & Greens Casserole Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2010
Part of These Recipe Collections Find Similar Recipes »
 Bacon & Egg Brunch
 Southern-Style Favorite: Good Grits
Nutrition Facts per Serving
Yield:   6 servings, about 1 cup each
Calories: 226
Fat. Total: 8g
Protein: 11g
Carbohydrates, Total: 31g
Fat, Saturated: 3g
Fiber: 4g
Cholesterol: 50mg
Sodium: 473mg
% Cal. from Fat: 32%
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