Greens and Grits Casserole is a delectable and soulful southern dish, rich in flavor and texture. This recipe is a delightful blend of creamy grits, seasoned collard greens, and savory cheeses. The dish is topped with crispy bacon and melted smoked gouda, creating an irresistible crunchy and cheesy crust.
1c Quick Grits
4c Chicken, Turkey, or Vegetable Broth
2c Cheddar Cheese, shredded
1c Parmesan, shredded
2c Smoked Gouda, divided
1c Heavy Whipping Cream
3tbs Hot Sauce
1tsp Black Pepper
1tsp Onion Powder
1tsp Garlic Powder
2–3 Cups of Collard Greens
1c Shredded Turkey or Rotisserie, optional
1/2–1c Chopped cooked Bacon
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large saucepan, bring the broth to a boil. Add the grits and stir well. Reduce the heat to low and cover the pan, allowing the grits to cook for 5-7 minutes or until they are tender. Stir frequently to prevent clumping.
3. Add the butter, cheddar cheese, parmesan cheese, half of the smoked gouda cheese, heavy cream, hot sauce, black pepper, garlic powder, and salt to the grits. Stir until the cheese has melted and all of the ingredients are well combined. Adjust the seasoning to taste.
4. In a separate pan, add the collard greens and cook them for several minutes until they are just wilted. Drain off any excess liquid and set the greens aside. Or use leftover Collard Greens.
5. Add the cooked greens to the grits and mix well.
6. Pour the grits and greens mixture into a casserole dish and spread it out evenly.
7. Top the casserole with the remaining smoked gouda cheese and chopped bacon.
8. Bake the casserole for 15-20 minutes or until the cheese on top is melted and bubbly.
9. Remove the casserole from the oven and allow it to cool for a few minutes before serving.
I like to use leftover collard greens with lots of smoked turkey. But if you don’t have homemade collard greens, use frozen or drained can greens.
You don’t have to include any meat. However, if you use pre-made greens, consider adding 1 cup of shredded chicken or turkey as well