Grits and Greens Casserole ~
Cheesy grits and earthy greens are perfect for the holiday season or to bring a taste of the South to the table any time of year!
Southern Grits and Greens Recipe
The rich and hearty texture of grits, paired with the savory depth of the greens and, of course, the addition of cheese, results in a great casserole dish that’s both comforting and distinctly Southern.
If you have not experienced grits before, imagine a side dish similar to mashed potatoes but with a light corn flavor, which makes sense; grits are made from ground corn. Adding your favorite greens, a generous amount of cheese, and a handful of other simple ingredients transforms basic ground corn into the ultimate Southern dish.
Ingredients for Grits and Greens Casserole
You will need the following:
- 5 tablespoon butter, divided
- 1/2 teaspoon liquid smoke
- 1/3 cup Vidalia onion, chopped
- 2 cups collard greens, destemmed and chopped
- 4 cups chicken-style broth, divided
- 1 cup half-and-half
- 1 cup old-fashioned-style grits, not quick grits
- 1 1/2 cups parmesan cheese, shredded
- 1/2 cup Monterey Jack cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Red pepper flakes or cayenne pepper hot sauce, optional for serving
Ingredient Notes
- Butter – I use plant-based butter.
- Liquid Smoke – Adds smokiness without the bacon drippings usually found in a traditional greens and grits recipe. Leave it out if it doesn’t suit your taste.
- Vidalia Onion – A staple of Southern cooking, Vidalia onions are known for their mild sweetness of flavor compared to regular yellow onions.
- Collard Greens – You’ll need about half a bunch. Save the rest for Collard Green Rice or Black-Eyed Pea Soup. If you don’t have collards, kale, Swiss chard, mustard greens, turnip greens, or spinach will all work for this recipe.
- Chicken-Style Broth – I use Better Than Bouillon No-Chicken Base. Vegetable broth would also work just fine.
- Half-and-Half – Silk brand makes a good vegan half-and-half with oat and coconut milk.
- Old Fashioned Grits – I use Quaker Old Fashioned. Make sure you’re using regular grits and not stone ground grits, quick cooking, or instant grits.
- Parmesan Cheese – I use the Violife brand vegan Parmesan that comes in a block and use a fine cheese grater to shred it.
- Monterey Jack Cheese – Daiya brand Monterey Jack melts well in this casserole. Other types of cheese, such as cheddar cheese or even mozzarella cheese, would also be good.
- Salt and Black Pepper – Amounts given are suggestions. Adjust according to personal preference or dietary restrictions.
How to Make Grits and Greens Casserole
STEP ONE: Preheat the oven to 350°F. Spray an 8×8-inch baking dish with non-stick cooking spray.
STEP TWO: Set a large skillet over medium-high heat, then add the butter and liquid smoke. When the butter is melted, add the onions and cook for 2 minutes, stirring frequently until softened. Add the collard greens and 1 cup of chicken-style broth. Cook for an additional 2 minutes, until the collard greens are wilted. Drain the collard mixture in a colander and set aside.
STEP THREE: In a large saucepan over medium heat, bring the remaining 3 cups of broth and the half-and-half to a boil. Whisk in the grits then reduce the heat to low. Cover and simmer for 10 minutes, whisking frequently to break up any lumps in the grits.
STEP FOUR: Turn off the heat then stir in the parmesan cheese, 1/4 cup of Monterey Jack cheese, the remaining 4 tablespoons of butter, salt, and black pepper.
STEP FIVE: Add the drained greens mixture and stir to combine. Adjust seasoning to taste.
STEP SIX: Transfer to the prepared baking dish, then top with the remaining 1/2 cup of Monterey Jack cheese.
STEP SEVEN: Bake for 15 minutes, until the cheese is melted and the casserole is bubbly around the edges. Serve hot.
Storage
- Grits and Greens Casserole is best enjoyed on the same day since reheating may alter the dish slightly. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
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Grits and Greens Casserole
Ingredients
- 5 tablespoon butter divided
- 1/2 teaspoon liquid smoke
- 1/3 cup Vidalia onion chopped
- 2 cups collard greens destemmed and chopped
- 4 cups chicken-style broth divided
- 1 cup half-and-half
- 1 cup old-fashioned-style grits not quick grits
- 1 1/2 cups parmesan cheese shredded
- 1/2 cup Monterey Jack cheese divided
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Red pepper flakes or cayenne pepper hot sauce optional for serving
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch baking dish with non-stick cooking spray.
- Set a large skillet over medium-high heat, then add the butter and liquid smoke. When the butter is melted, add the onions and cook for 2 minutes, stirring frequently until softened. Add the collard greens and 1 cup of chicken-style broth. Cook for an additional 2 minutes, until the collard greens are wilted. Drain the collard mixture in a colander and set aside.
- In a large saucepan over medium heat, bring the remaining 3 cups of broth and the half-and-half to a boil. Whisk in the grits then reduce the heat to low. Cover and simmer for 10 minutes, whisking frequently to break up any lumps in the grits.
- Turn off the heat then stir in the parmesan cheese, 1/4 cup of Monterey Jack cheese, the remaining 4 tablespoons of butter, salt, and black pepper.
- Add the drained greens mixture and stir to combine. Adjust seasoning to taste.
- Transfer to the prepared baking dish, then top with the remaining 1/2 cup of Monterey Jack cheese.
- Bake for 15 minutes, until the cheese is melted and the casserole is bubbly around the edges. Serve hot.
Cindy
I haven’t had grits in forever! Thanks for a delicious recipe!
thiswifecooks
I hadn’t either! I forgot how much I loved them!😊