Grits N Greens Casserole Recipes

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.

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.

Steps:

• Combine whipping cream and 3 cups chicken stock in a large saucepan; bring to a boil. Gradually stir in grits. Cook over medium heat until mixture returns to a boil; cover, reduce heat, and simmer, stirring occasionally, 25 minutes, or until creamy.
• While grits cook, pour remaining 1 cup chicken stock into a large skillet; add greens. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until greens are tender and stock is absorbed.
• Add butter, cheese, and pepper to the grits, stirring well. Stir in cooked greens. Cook 1 minute or until grits and greens are thoroughly heated and the cheese is melted. Sprinkle with crumbled bacon, and serve immediately.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Butter a 2-quart casserole dish.
• Heat a large skillet over medium heat; cook the sausage in the hot skillet until completely browned, 5 to 7 minutes. Add the onion, celery, and green pepper; cook and stir until tender, about 5 minutes more. Transfer to the prepared casserole dish.
• Bring the grits, water, and salt to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the grits are tender, about 30 minutes. Add to the sausage mixture in the casserole dish and stir; press into an even layer. Pour the soup over the mixture in an even layer. Sprinkle the Cheddar cheese over the soup.
• Bake in the preheated oven until the cheese has melted, about 30 minutes.

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.

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.

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.