Grits and Greens Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4 slices bacon, chopped (optional)
  • 2 tsp olive oil
  • 1 small onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 c. chicken broth, divided
  • 1 pinch salt
  • 1 lb. chopped southern style greens
  • 2 c. water
  • 1 c. grits
  • ¾ c. grated cheddar cheese, divided
  • ¼ c. salsa
  • 1 egg, beaten
  1. Preheat oven to 400 degrees F.
  2. Grease an 8 inch square pan.
  3. In a large dutch oven, fry bacon until crisp. Remove bacon to a paper towel, and pour off any excess bacon fat, but don’t clean the pan.
  4. Add oil, onion and garlic to pan and cook over medium low heat until translucent and starting to brown.
  5. Add 1 cup broth and salt; bring to a boil over high heat.
  6. Add greens, stir to coat in oil and begin wilting the greens. Cover and cook, stirring frequently, until greens are tender. Add water if the pan seems dry or the greens are sticking.
  7. Meanwhile, boil 2 c. water and the remaining 1 c. broth to a boil in a separate saucepan. Add the grits in a stream, whisking as you add them so they don’t form lumps. Bring to a simmer over medium heat, then reduce heat to medium low and cook until thick, whisking often.
  8. Combine ½ c. of the cheese, salsa and egg. Remove the grits from the heat and add in the egg mixture.
  9. Spread about half the grits in the baking dish. Top with the greens, then the remaining grits, then sprinkle bacon and the remaining cheese over the top.
  10. Bake about 20 minutes or until the cheese is melted and bubbly
Adapted from EatingWell Magazine March/April 2010
Recipe by The Domestic Front at