Baked Grits And Collards Casserole Recipes

SOUTHERN GRITS AND GREENS CASSEROLE

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.

GRITS CASSEROLE

Steps:

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain and set aside. In a saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat and cook 4-5 minutes, stirring occasionally. Remove from the heat. Stir a small amount of hot grits into the eggs; return all to the saucepan, stirring constantly. Add the sausage, 1 cup cheese, milk and butter, stirring until the butter is melted. , Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 50-55 minutes or until the top begins to brown.

GRITS AND GREENS CASSEROLE

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.

GRITS AND GREENS CASSEROLE

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.

GRITS AND GREENS CASSEROLE

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.

GRITS AND GREENS CASSEROLE

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.