Grits N Greens Casserole Recipes
GRITS N' GREENS CASSEROLE
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
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
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 10 servings
Number Of Ingredients 12
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.
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GRITS & GREENS CASSEROLE RECIPE | EATINGWELL
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5/5 (4)Total Time 1 hr 15 minsCategory Healthy Casserole RecipesCalories 238 per serving
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- 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.
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Preheat the oven to 350°F. Coat a 2-quart casserole dish or six 8-ounce ramekins with nonstick cooking spray, and set aside. Place the water and milk in a 3-quart pot and bring …
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Category CasserolesEstimated Reading Time 2 mins
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Category CasserolesEstimated Reading Time 2 mins
- Preheat the oven to 350°F. Coat a 2-quart casserole dish or six 8-ounce ramekins with nonstick cooking spray, and set aside.
- Place the water and milk in a 3-quart pot and bring to a boil over high heat. Stir in the grits and reduce the heat to a simmer. Cover and cook for about 7 minutes, stirring every 2 minutes, until tender. Stir in the collard greens, margarine or butter, pepper, bacon, and ¾ cup of the Parmesan cheese.
- Spoon the grits mixture into the prepared dish or ramekins, and sprinkle the remaining 3 tablespoons of Parmesan cheese over the top. Bake uncovered for about 20 minutes if using a casserole dish, and 12 minutes if using ramekins. The grits are ready to eat when the top is lightly browned. Serve hot.
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GRITS 'N GREENS CASSEROLE | GRITS AND GREENS, RECIPES, CASSEROLE …
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