Grits and Greens Casserole

I’ve posted this recipe on the blog before, but I snapped some better pictures tonight and wanted to repost. I found this recipe in a book by my favorite author, Mary Kay Andrews. Each of her books talks about a recipe, and she includes the recipe at the back of the book. I was really intrigued as I read about this casserole, and I decided to try it out. It has become a family favorite! I make it for all of our holiday gatherings, and I also take it to potlucks and church gatherings.

I can’t tell you how many people have been adamant that they would not like this, but once they tried it they ended up asking for the recipe. I’ve had many people tell me “but I don’t like collards” or “but I don’t eat grits.” That’s OK! Something about this combination together appeals even to the non-Southerners.

The best part? It uses canned collards. Real talk: Glory brand makes far better seasoned collards than I can, and that’s a-ok with me.

I do have to acknowledge this isn’t the healthiest dish. Let me know if you decide to attempt to lighten it up, and how it turns out.

Grits and Greens Casserole

Ingredients:

  • 2 cups heavy whipping cream
  • 6 cups chicken broth
  • 2 cups quick cooking grits (not instant)
  • 2 large cans Glory brand canned collards (Margaret Holmes is a good substitute if you cannot find Glory brand)
  • 2 sticks of butter
  • 2.5 cups parmesan cheese
  • 1/2 tsp fresh ground pepper
  • 1 cup cooked and crumbled bacon

Directions:

  1. Heat oven to 350 degrees.
  2. Add 2 cups heavy whipping cream and 6 cups of chicken broth to a large stock pan. Bring to a boil and then add grits, stirring constantly.
  3. Turn heat to low. Continue to stir until grits stop bubbling.
  4. Simmer grits for 5-10 minutes or until thickened.
  5. Add butter, black pepper, and parmesan cheese and stir to combine.
  6. Drain collards in a colander and then add to dish.
  7. Pour grits into a greased 13X9 casserole dish.
  8. Top with crumbled bacon.
  9. Bake at 350 degrees for 30 minutes.

This makes two 9×13 pans. This recipe freezes beautifully! I usually make one pan and pop the other in the freezer for another day.

Comments

  1. Mary Kay Andrews is one of my favorites too! Have you seen her cookbook?

  2. I wouldn’t have thought to put grits and collards together but now I am curious!

  3. Crystal Stubbs says:

    This recipe sounds amazing. I agree with you on the canned collards they are perfection!

  4. This is the absolute best casserole! Can’t wait to make this so my hubby can try it!

  5. This sounds so good! I have a girls night coming up and I just might try this!!

  6. I love all of these things!!! Will definitely try this recipe!

  7. Marcia Bailey says:

    I don’t cook that much anymore so I doubt I get around to trying this recipe which as you say, doesn’t sound like it would be good. So someone save me a bite of yours – I am really curious how it tastes.

  8. Do you suppose it could be made with turnip greens instead of collard greens?

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