Grits n’ Greens Casserole

Today I’m sharing one of my FAVORITE recipes with you. I felt that needed to be capitalized because it is THAT GOOD. Friends, I am YELLING AT YOU because I want you to make this IMMEDIATELY. It is delicious!


This is my most requested recipe. Every year we go to the beach with some family friends, and every year I’m asked to make this. I make it for holidays, pot lucks, gatherings… it is the perfect side.

I get the side eye a lot when I tell people what is in it. Not everyone is a fan of grits and even less people like collards. But let me tell you – even if you don’t like grits or collards (or both) you will like this. Even my cousin, who hates both collards and grits, will eat this casserole.


Grits n’ Greens Casserole


  • 2 cups heavy whipping cream
  • 6 cups chicken broth
  • 2 cups quick cooking grits (not instant)
  • 1 large can 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


  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 pan. Stir.
  7. Pour grits into a greased 13X9 casserole dish.
  8. Top with crumbled bacon.
  9. Bake at 350 degrees for 30 minutes.

Obviously this is not the healthiest dish but it sure is delicious!

I marinated the flank steak in a mixture of Dale’s and Lawry’s Lemon Pepper marinade, and then grilled. The squash was cut lengthwise, then rubbed with olive oil and sprinkled generously with McCormick’s Grill Seasoning.

What’s on your menu this week?

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