Grits and Greens Casserole
Get ready to fall in love with Southern comfort food in its most delicious form with this Grits and Greens Casserole! This dish combines creamy, stone-ground grits with the hearty goodness of sautéed collard greens, all baked to golden perfection with a gooey layer of sharp cheddar cheese on top. Infused with aromatic garlic, smoky paprika, and a hint of spice from optional hot sauce, this casserole is a beautiful blend of rich, savory flavors. Perfect as a comforting main dish or an impressive side, it’s both satisfying and nutrient-packed, thanks to the nutrient-dense greens. With a prep time of just 20 minutes and wholesome ingredients, this recipe is the ultimate oven-baked classic for Southern food lovers. Ideal for brunches, potlucks, or weeknight dinners, this casserole is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Stone-ground grits
- 4 cups Water
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter
- 1 cup Whole milk
- 2 cups Sharp cheddar cheese, shredded
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 4 cups Collard greens, chopped
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 teaspoons Hot sauce (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x9-inch casserole dish.
In a medium saucepan, bring 4 cups of water to a boil. Stir in the salt and slowly whisk in the grits to prevent clumping.
Reduce the heat to low and simmer the grits for about 15-20 minutes, stirring occasionally, until they thicken and are tender.
Stir in the butter and milk until combined. Remove the saucepan from heat and fold in 1 1/2 cups of shredded cheddar cheese.
While the grits cook, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Add the minced garlic to the skillet, followed by the chopped collard greens. Cook until the greens are wilted, about 5-7 minutes.
Season the greens mixture with smoked paprika and black pepper. If using, add hot sauce for extra flavor.
Once the greens are ready, fold them into the prepared grits mixture in the saucepan.
Whisk the eggs in a small bowl and temper them by adding a small scoop of the warm grits mixture while whisking. Then, pour the tempered eggs back into the saucepan and mix thoroughly.
Pour the entire mixture into the prepared casserole dish and spread it out evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
Bake the casserole in the preheated oven for 20-25 minutes, or until the edges are bubbly and the top is golden.
Let the casserole cool for 5 minutes before serving. Enjoy as a comforting main or a side dish!
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 4374 mg | 190% | |
| Total Carbohydrate | 205.7 g | 75% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 18.0 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 2706 mg | 208% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1782 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
