Grits Bacon Casserole Recipes

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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 CASSEROLE



Southern Grits Casserole image

If you're from the South you will definitely love this recipe, which includes grits, eggs, sausage, and cheese. When I cook it, I place it in the slow cooker to stay warm. There is nothing worse than cold grits.

Provided by Ella Baldwin

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h

Yield 16

Number Of Ingredients 8

6 cups water
2 cups uncooked grits
½ cup butter, divided
3 cups shredded Cheddar cheese, divided
1 pound ground pork sausage
12 eggs
½ cup milk
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  • Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
  • In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
  • Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
  • Bake 30 minutes in the preheated oven, until lightly browned.

Nutrition Facts : Calories 403.2 calories, Carbohydrate 16.8 g, Cholesterol 201.8 mg, Fat 29.9 g, Fiber 0.3 g, Protein 16.5 g, SaturatedFat 14.5 g, Sodium 458.9 mg, Sugar 0.9 g

CHEESE GRITS CASSEROLE



Cheese Grits Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 7

8 slices bacon, cut into 1/2-inch pieces
1 onion, very thinly sliced
4 cups low-sodium chicken broth
2 cups coarse stone-ground grits
2 cups heavy cream
2 cups grated Monterey Jack cheese
Kosher salt and freshly ground black pepper

Steps:

  • In a heavy pot, cook the bacon over medium heat to render the fat, about 2 minutes. Add the onions and cook with the bacon until the onions are golden brown and the bacon is chewy, about 5 minutes. Carefully add the chicken broth and 2 cups water. Whisk in the grits. Bring to a boil, lower to a simmer and cook until thickened, about 25 minutes. Stir in the cream and cheese until thoroughly combined. Season with salt and pepper.

CHEESY BACON AND GRITS CASSEROLE



Cheesy Bacon and Grits Casserole image

I was craving grits for breakfast, so I created this masterpiece with fresh corn and leftover bacon. Serve with avocado and hot sauce. -Rebecca Yankovich, Springfield, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

6 bacon strips, chopped
3 cups water
1 cup whole milk
3/4 teaspoon salt
1 cup uncooked old-fashioned grits
2 cups shredded Colby-Monterey Jack cheese, divided
2 large eggs, room temperature, lightly beaten
1 cup fresh or frozen corn, thawed
1/4 teaspoon pepper
Sliced avocado, optional

Steps:

  • Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.

Nutrition Facts : Calories 261 calories, Fat 13g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 534mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

PIMENTO CHEESE GRITS CASSEROLE



Pimento Cheese Grits Casserole image

Pimento Cheese Grits Casserole - baked grits loaded with pimento cheese and bacon. Comfort food at its best! Great side dish for breakfast, lunch, or dinner. Quick cook grits, chicken broth, pimento cheese, eggs, bacon, and cheddar cheese. Even grits haters LOVE this cheesy grits casserole! SO good! Can make in advance and refrigerate or freeze for later.

Provided by Plain Chicken

Categories     Side Dish

Time 50m

Number Of Ingredients 9

3 cups chicken stock
1 cups quick-cooking grits
1 (12-oz) container pimento cheese
¼ cup butter, (cubed)
¼ cup milk
2 large eggs, (lightly beaten)
⅓ cup chopped cooked bacon
salt and pepper, (to taste)
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350° F. Lightly spray a 9-inch baking dish with cooking spray. Set aside.
  • In a large saucepan, add chicken stock; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5 to 7 minutes or until thickened, stirring occasionally. Remove from heat.
  • Add pimento cheese and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Season with salt and pepper. Stir in cooked bacon.
  • Transfer grits to prepared dish. Sprinkle with shredded cheese.
  • Bake, uncovered, 30 to 35 minutes. Garnish with green onions.

BUBBIE'S GRITS CASSEROLE



Bubbie's Grits Casserole image

A warm, filling main course for breakfast or brunch or a sassy southern side dish for supper. Be sure to make up a mess of biscuits to serve alongside this southern favorite!

Provided by BETHMCAFEE

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

8 slices bacon
1 cup quick-cooking hominy grits
4 cups water
1 (8 ounce) package processed cheese, cubed
⅔ cup milk
3 eggs, beaten
salt and pepper to taste
2 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Fry the bacon in a large deep skillet over medium heat until crisp. Drain on paper towels, reserving 3 tablespoons of the drippings.
  • Bring the water to a boil and stir in the grits. Cook and stir over medium heat until thick, about 5 minutes. Crumble in about half of the bacon and stir in bacon drippings, processed cheese, milk and eggs. Season with salt and pepper. Pour into a greased 9x13 inch baking dish and sprinkle Cheddar cheese over the top.
  • Bake in the preheated oven until the top is browned and grits are set, about 40 minutes.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 19.3 g, Cholesterol 133.5 mg, Fat 22.7 g, Fiber 0.3 g, Protein 20.3 g, SaturatedFat 12.2 g, Sodium 778.8 mg, Sugar 3.4 g

CHEESY BACON AND GRITS CASSEROLE



Cheesy Bacon and Grits Casserole image

I was craving grits for breakfast, so I created this masterpiece with fresh corn and leftover bacon. Serve with avocado and hot sauce. -Rebecca Yankovich, Springfield, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

6 bacon strips, chopped
3 cups water
1 cup 2% milk
3/4 teaspoon salt
1 cup uncooked old-fashioned grits
2 cups shredded Colby-Monterey Jack cheese, divided
2 large eggs, room temperature, lightly beaten
1 cup fresh or frozen corn, thawed
1/4 teaspoon pepper
Sliced avocado, optional

Steps:

  • Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado.

Nutrition Facts : Calories 261 calories, Fat 13g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 534mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

GRITS & BACON CASSEROLE



Grits & Bacon Casserole image

A Mississippi home cook gave me her recipe for grits casserole. It baked like traditional custard. I garnish it with parsley, crumbled bacon and cheese. -Theresa Liguori, Elkridge, Maryland

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h35m

Yield 8 servings.

Number Of Ingredients 7

4-1/2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup quick-cooking grits
8 large eggs
8 bacon strips, cooked and crumbled
1 cup shredded Gouda cheese

Steps:

  • Preheat oven to 350°. In a large saucepan, bring water, salt and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. Pour grits into a greased 2-1/2-qt. souffle dish; cool completely., In a large bowl, whisk eggs; pour over grits. Sprinkle with bacon and cheese., Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, covered, 45 minutes. Uncover; bake 30-40 minutes longer or until knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. , Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, as directed, increasing time as necessary for a knife inserted in the center to come out clean. Let stand 5-10 minutes before serving., ,

Nutrition Facts : Calories 227 calories, Fat 12g fat (5g saturated fat), Cholesterol 210mg cholesterol, Sodium 480mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.

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