Recipe Image

Grits & Greens Casserole

  • 50 m
  • 1 h 15 m
Katie Webster
“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.”

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
    • ¼ teaspoon salt
    • 16 cups chopped collard greens or kale, stems removed (about 1 large bunch, 1½-2 pounds)
    • 2 cups water, plus more as needed
    • 1 cup grits (not instant)
    • ¾ cup shredded extra-sharp Cheddar cheese, divided
    • ¼ cup prepared salsa
    • 1 large egg, lightly beaten

Directions

  • 1 Preheat oven to 400°F. Coat an 8-inch-square baking dish with cooking spray.
  • 2 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.
  • 3 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, ¼ cup at a time, if the pan seems dry.
  • 4 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 ½ cup cheese, salsa and egg in a small bowl. Remove the grits from the heat and quickly stir in the cheese mixture until combined.
  • 5 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 ¼ cup cheese and the reserved bacon (if using).
  • 6 Bake the casserole until hot and bubbling, about 20 minutes. Let stand for about 10 minutes before serving.
  • Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 1 day. Bake at 400°F until bubbling, about 30 minutes.
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