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Home » Meals » Lunch & Dinner » Grits and Greens Casserole

Grits and Greens Casserole

January 11, 20242 Comments

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Grits and Greens Casserole ~ Cheesy grits and greens are perfect for holidays and bring a taste of the South to the table any time of year! via @thiswifecooks

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!

Grits and Greens Casserole ~ Cheesy grits and greens are perfect for holidays and bring a taste of the South to the table any time of year!

Table of Contents

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  • Southern Grits and Greens Recipe
  • Ingredients for Grits and Greens Casserole
  • Ingredient Notes
  • How to Make Grits and Greens Casserole
  • Storage
  • More Southern Recipes You’ll Love!
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  • Grits and Greens Casserole
    • Ingredients
    • Instructions
    • Nutrition

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.

Grits and Greens Casserole ~ Cheesy grits and greens are perfect for holidays and bring a taste of the South to the table any time of year!

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.
Grits and Greens Casserole ~ Cheesy grits and greens are perfect for holidays and bring a taste of the South to the table any time of year!

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.

Grits and Greens Casserole ~ Cheesy grits and greens are perfect for holidays and bring a taste of the South to the table any time of year!

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. 

More Southern Recipes You’ll Love!

  • Jambalaya  
  • Creole Dirty Rice
  • Mushroom Po’ Boys
  • Okra Rice Casserole
  • Cabbage and Peas

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Grits and Greens Casserole ~ Cheesy grits and greens are perfect for holidays and bring a taste of the South to the table any time of year!
Grits and Greens Casserole ~ Cheesy grits and greens are perfect for holidays and bring a taste of the South to the table any time of year!

Grits and Greens Casserole

Cheesy grits and greens are perfect for holidays and bring a taste of the South to the table any time of year!
5 from 3 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American, Southern
Keyword: casserole, Christmas, Christmas morning, comfort food, dairy free, Easter, Mother’s Day, New Year’s, Thanksgiving, vegan, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 446kcal
Author: Holly Gray
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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.

Nutrition

Calories: 446kcal | Carbohydrates: 38g | Protein: 23g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 61mg | Sodium: 748mg | Potassium: 260mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1634IU | Vitamin C: 8mg | Calcium: 681mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Breakfast & Brunch, Breakfast & Brunch, Casseroles, Comfort Food, Easter, Lunch & Dinner, Mother's Day, Side Dishes, Vegan, Vegan & Vegetarian Christmas Recipes, Vegan and Vegetarian Thanksgiving Recipes, Vegetarian Tagged With: Christmas, comfort food, dairy-free, Easter, greens, Southern, Thanksgiving, vegan, vegetarian

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Reader Interactions

Comments

  1. Cindy

    January 18, 2024 at 3:20 am

    5 stars
    I haven’t had grits in forever! Thanks for a delicious recipe!

    Reply
    • thiswifecooks

      January 24, 2024 at 12:32 pm

      I hadn’t either! I forgot how much I loved them!😊

5 from 3 votes (2 ratings without comment)

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