Baked Grits And Collards Casserole Recipes

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COLLARDS CASSEROLE



Collards Casserole image

While looking to incorporate collard greens into my diet, I decided to try a cross between basic sauteed collards and a green bean casserole. The results were super tasty, remained fairly light, and are a recipe I'll use to fit a lot more leafy greens into my diet.

Provided by Lisa S

Categories     Side Dish     Vegetables     Onion

Time 52m

Yield 4

Number Of Ingredients 13

1 ½ tablespoons butter
¼ cup all-purpose flour
¾ cup milk
½ teaspoon ground black pepper
1 tablespoon butter
1 tablespoon olive oil
¼ cup minced red onion
1 tablespoon minced garlic
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
3 cups chopped collard greens
1 tablespoon balsamic vinegar
1 cup French fried onions

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1 1/2 tablespoons butter in a small saucepan over medium heat. Add flour slowly, stirring until it forms a thick paste, about 4 minutes. Whisk milk into the paste until smooth with a gravy consistency, about 5 minutes. Stir in 1/2 teaspoon black pepper.
  • Melt 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Saute red onion, garlic, red pepper flakes, and 1/2 teaspoon black pepper until onion is browned, about 6 minutes.
  • Mix collard greens into the skillet, in batches if necessary. Cook and stir until slightly wilted and all greens fit in the skillet, about 2 minutes. Add balsamic vinegar; reduce heat to medium-low. Cook, stirring occasionally, until greens are bright green and tender, 5 to 10 minutes more. Add enough gravy mixture to just coat the greens.
  • Transfer cooked greens to a baking dish small enough so the greens can be piled 1 to 1 1/2 inches deep. Cover with French fried onions and press into the dish.
  • Bake in the preheated oven until fried onions brown slightly, 20 to 30 minutes.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 36.4 g, Cholesterol 22.7 mg, Fat 39.8 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 13.7 g, Sodium 557.6 mg, Sugar 3.4 g

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.

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

CHEESE 'N' GRITS CASSEROLE



Cheese 'n' Grits Casserole image

Grits are a staple in southern cooking. Serve this as a brunch item with bacon or as a side dish for dinner.-Jennifer Wallis, Goldsboro, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 10

4 cups water
1 cup uncooked old-fashioned grits
1/2 teaspoon salt
1/2 cup 2% milk
1/4 cup butter, melted
2 large eggs, lightly beaten
1 cup shredded cheddar cheese
1 tablespoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika

Steps:

  • Preheat oven to 350°. In a large saucepan, bring water to a boil. Slowly stir in grits and salt. Reduce heat; cover and simmer until thickened, 5-7 minutes. Cool slightly. Gradually whisk in milk, butter and eggs. Stir in cheese, Worcestershire sauce and cayenne. , Transfer to a greased 2-qt. baking dish. Sprinkle with paprika. Bake, uncovered, until bubbly, 30-35 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 202 calories, Fat 12g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 335mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

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

BAKED CHEESE GRITS RECIPE



Baked Cheese Grits Recipe image

In this addictive Cheese Grits Casserole, creamy rich Southern Grits are cooked with garlicky butter and cheddar and parmesan cheeses then baked to perfection. Each flavorful bite oozes melts on the tongue.

Provided by Jocelyn Delk Adams

Categories     Side Dish

Time 1h35m

Number Of Ingredients 11

Kosher salt to taste
8 cups water
2 cups old fashioned grits
3/4 cup grated cheddar cheese (I used medium here but feel free to use what you prefer (mild, medium or sharp))
1/4 cup grated parmesan cheese
3 tsp minced garlic
1/2 tsp garlic powder
1/2 cup salted butter
2 cups whole milk
3 large eggs (beaten)
Optional: Grated parmesan cheese and parsley sprinkled on top

Steps:

  • Add salt to water and bring to a boil.
  • Add grits to boiling salted water, whisking into the water then lower heat to the lowest setting and cook covered until grits are tender but still pourable, about 12-18 minutes.
  • Remove from heat and whisk in cheddar cheese, parmesan cheese, minced garlic and butter. Continue whisking until both the cheeses and butter are melted and well combined.
  • Next, while vigorously whisking, add milk and eggs and continue to whisk quickly so the eggs won't scramble.
  • Pour grits into a large greased 4 quart casserole dish then sprinkle parmesan cheese on top and bake at 325 for 60-70 minutes or until grits just shake slightly. You can also broil for a couple of seconds to make a gorgeous brown color on top.
  • Sprinkle with chopped parsley and serve.

Nutrition Facts : Calories 244 kcal, Carbohydrate 23 g, Protein 8 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 185 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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

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.

BAKED GRITS AND COLLARDS CASSEROLE



Baked Grits and Collards Casserole image

Provided by Damaris Phillips

Categories     side-dish

Time 7h20m

Yield 6 servings

Number Of Ingredients 11

1 cup uncooked yellow grits (not instant)
4 cups vegetable stock
Kosher salt and coarsely ground black pepper
2 tablespoons unrefined coconut oil
2 shallots, small diced (1/2 cup)
One 10-ounce package frozen collards, thawed and squeezed dry
3 cloves garlic, minced
1/2 cup heavy cream
1 cup ricotta
1 cup grated aged Gouda
2 large eggs, beaten

Steps:

  • Add the grits, vegetable stock, 1 1/2 teaspoons salt and 1 teaspoon pepper to a 12-cup slow cooker. Cover and cook on low until tender, 5 to 6 hours. Now that the grits are done you can build the bake!
  • Preheat the oven to 350 degrees F.
  • Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the collards and the garlic, and sprinkle with salt and pepper. Saute to remove excess water, 1 to 2 minutes. Remove from heat.
  • Add the heavy cream, collards, ricotta and half of the Gouda to the cooked grits, stirring to combine. Taste and adjust the seasoning as needed. Stir in the eggs and pour it all back into the skillet. Top with the remaining Gouda and bake until the center is just set and the top is golden brown, 35 to 45 minutes. Serve hot or warm.

GRITS AND GREENS CASSEROLE



Grits and Greens Casserole image

The robustness of this casserole makes it a wonderful addition to any meal. This is the ultimate Southern dish everyone needs to try at least once. These creamy, rich grits will convert anyone into a grits lover. Thick and creamy, they're cooked with half and half and two types of cheese which makes them savory. Cooking the...

Provided by Debbie W

Categories     Side Casseroles

Time 50m

Number Of Ingredients 10

1 medium onion, chopped
6 or 7 pieces of bacon
2 c grits (quick cook, just not instant)
12-16 oz bag of frozen greens - your choice, i like collards or spinach
1 stick butter
1 c grated Parmesan cheese
2 c monterey jack cheese (reserve a little for topping)
salt and pepper, to taste
6 c chicken broth
2 c half and half

Steps:

  • 1. Preheat the oven to 350.
  • 2. Dice bacon and cook in a medium skillet until it is nice and crisp. Drain bacon on a paper towel and set it aside.
  • 3. In the same skillet as the bacon was cooked, pour most of the bacon grease out leaving about a Tablespoon. Dice the onion and cook it in the reserved bacon grease until the onion is translucent and set aside.
  • 4. In a large pot combine 1/2 and 1/2 and 6 cups of chicken broth. Bring to a boil, stir in grits, bring back to a boil, cover, and reduce heat to simmer. Stir often to keep from burning. Cook for about 10-15 minutes. You want normal grits consistency. I use a whisk to get the lumps out.
  • 5. While grits are cooking, cook greens. Cook approx 10 min or until tender. If I use spinach, I cook them in the microwave in the steamer bag. Drain and squeeze out all the liquid.
  • 6. Add butter, both kinds of cheese, onion, and salt and pepper to the grits. When butter is melted, stir in the greens.
  • 7. Pour mixture in a greased 13x9 dish. Top with crumbled bacon and a little reserved cheese.
  • 8. Bake in a preheated oven for 30 minutes.

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GRITS & GREENS CASSEROLE RECIPE | EATINGWELL
Step 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 1/4 cup cheese and the reserved bacon (if using). Step 6. Bake the casserole …
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  • 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.


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