Grits N Greens Casserole
Dive into comfort food bliss with this rich and satisfying Grits N Greens Casserole! Combining creamy, stone-ground grits with sautéed collard greens, bold cheddar cheese, and a hint of garlic and spice, this Southern-inspired dish is a hearty and flavorful favorite. The addition of a buttery Parmesan-panko topping creates a golden, crispy crust that contrasts beautifully with the velvety layers below. Perfect as a side dish for holiday gatherings or as the star of a cozy weeknight meal, this casserole is easy to prepare yet impressively indulgent. With wholesome ingredients like collard greens and a touch of heat from red pepper flakes, it's a delicious way to bring comfort food to your table with a fresh and flavorful twist.
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Recipe Information
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 1.5 cups cheddar cheese, shredded
- 4 cups collard greens, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 0.5 teaspoon red pepper flakes
- 0.5 cup heavy cream
- 2 eggs, beaten
- 0.5 cup panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish and set aside.
In a medium saucepan, bring the water and salt to a boil. Gradually whisk in the grits and reduce the heat to low.
Cook the grits for 20 minutes, stirring frequently, until they are thick and creamy. Remove from heat and stir in 2 tablespoons of butter and 1 cup of shredded cheddar cheese. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the chopped collard greens to the skillet and sauté for 5-7 minutes, until they are wilted. Stir in the red pepper flakes and a pinch of salt. Remove from heat.
In a small mixing bowl, whisk together the heavy cream and beaten eggs. Slowly pour this mixture into the cooked grits, stirring constantly to combine.
Fold the sautéed collard greens into the grits mixture and season with black pepper.
Pour the grits and greens mixture into the prepared baking dish and smooth the top with a spatula.
In a small bowl, mix the panko breadcrumbs, grated Parmesan, and the remaining 1 tablespoon of melted butter.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20 minutes, then switch to broil for an additional 3-5 minutes to brown the topping.
Remove from the oven and let the casserole cool for 10 minutes before serving.
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.7 g | 212% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 4221 mg | 184% | |
| Total Carbohydrate | 201.9 g | 73% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 3.3 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 2192 mg | 169% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1132 mg | 24% | |
*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.
