Grits and Greens Casserole

This baked grits and greens casserole with bacon and two types of cheese is perfect for feeding a crowd on weeknights or holidays like Thanksgiving.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 432 Calories

Ingredients

• 2 cups half-and-half
• 6 slices bacon
• salt and ground black pepper to taste
• 1 cup grated Parmesan cheese
• 2 cups shredded Monterey Jack cheese
• 1 medium red onion, chopped
• 8 cups chicken broth, divided
• 2 cups regular grits
• 1 (12 ounce) package chopped turnip greens
• 1 cup salted butter, cubed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve some grease in the skillet. Let bacon cool enough to handle, about 5 minutes; chop and set aside.

Step 3

Heat reserved grease in the skillet over medium heat. Add onion and saute until golden, 7 to 10 minutes. Set aside.

Step 4

Combine 6 cups chicken broth and half-and-half in a large pot; bring to a boil. Stir in grits, return to a boil, and cover. Reduce heat to a simmer and cook, stirring often, until grits are tender, 25 to 30 minutes.

Step 5

While grits are cooking, bring remaining 2 cups chicken broth to a boil in another pot. Add greens, reduce heat, and cook until tender, about 10 minutes. Drain and squeeze out all liquid.

Step 6

Stir bacon, onions, Monterey Jack and Parmesan cheeses, butter, salt, and pepper into grits. When butter is melted, stir in greens. Transfer mixture to a 9x13-inch baking dish.

Step 7

Bake in the preheated oven until starting to brown on top, about 15 minutes.