I love trying fun and unique side dishes and this grits and greens casserole looks like it fits the bill under interesting eats. Plus, it has BACON! I am definitely going to try this casserole at my Thanksgiving dinner this year. It’s going to be good! My husband and kids are big bacon and cheese eaters so they barely noticed the greens in this casserole. Yay!
I cannot wait to hear how much you enjoyed this casserole. leave me a comment or two below. Thanks!
Ingredients
1 medium onion, chopped
6 or 7 pieces of Hormel bacon cooked and crumbled
2 c grits (not instant)
1 large bag of frozen greens – your choice, i like collards or spinach
2 stick Land O Lakes butter
1 c Kraft grated parmesan cheese
2 c Monterey jack cheese (reserve a little for topping)
salt and pepper, to taste
8 c chicken broth–divided
2 c half and half or heavy cream
Instructions
Preheat oven to 350
In a skillet cook your bacon..when done drain almost all the grease reserve some and saute onion until the are caramelized.set aside bacon and crumble for topping.
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 aprox 25-30 min. You want normal grits consistency. I use a wisk to get the lumps out.
while grits are cooking … cook greens in remaining 2 cups of broth. Cook approx 10 min, or until tender. Drain and squeeze out all liquid.
Add butter, cheeses, onion and salt and pepper to grits. when butter is melted stir in greens.
Place mixture in a greased 13×9 dish. Top with crumbled bacon and a little-reserved cheese.
Bake in oven until golden brown ..approx 15 min
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Quick Tip: This casserole can be left under the broiler if you like a crispier/browned top.