Grits and Greens Casserole

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I’m not going to lie… I have categorized this as a side dish but have totally eaten this for my dinner.  Like, last night.  Also, I’ve may have made a pot of greens solely for the purpose of putting them in this dish. It’s just so good!

Greens are amazing as leftovers.  The flavors just keep developing.  However, sometimes you need a little pep in that leftover step, right? This casserole is a great option for leftover greens.  It’s pretty simple to put together and bakes into a lovely side for a whole new dinner. I’ve even made this for our Bunco group as it is pretty easy to put together and have ready-to-go for a crowd. If you kept your greens meat-free you can easily use veggie stock in the grits to keep this casserole vegetarian as well.  As a bonus, this dish freezes well and travels nicely for potlucks, housewarmings and the like.

What are some of your favorite “reuse recipes”?


Grits and Greens Casserole

  • 1-2 c cooked greens, drained from the pot liquor
  • 1 cup uncooked instant yellow grits
  • 4 cups vegetable/chicken stock
  • Kosher salt and coarsely ground black pepper
  • 2 tablespoons olive oil
  • 2 shallots, diced
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1 cup sour cream
  • 2 cups grated white melting cheese, such as Gouda or mozzarella
  • 3 large eggs, beaten

Preheat the oven to 350.

In a medium pot, bring the chicken or veggie stock up to a boil.  Whisk the grits in slowly so that they do not clump.  Full disclosure:  I’ve not listened to my own advice here and managed to get some gritty clumps.  Don’t you just love an immersion blender in these moments though? 😉

Stir the grits until thickened and season with salt and pepper.

Pour the grits into a large bowl and set aside.

Heat the olive oil in a skillet over medium heat.  Add the shallots and garlic and saute until tender, about 3-4 minutes. Season with salt and pepper.

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Add the cooked greens and saute to remove any excess water, about 2-3 minutes.

To the cooked grits, stir in the heavy cream, sour cream, greens and half of the cheese.

At this point, before adding the eggs, taste the mixture and adjust the seasoning as you like.  This is a great point for a few shakes of Tabasco if you’re into that 🙂

Stir in the beaten eggs.  If your grits mixture is still fairly warm, be sure to stir them up quickly so that you don’t end up scrambling the eggs before they are incorporated.

Pour the mixture into a baking dish.

Top with the remaining cheese and bake until the center is just set and the top is golden brown, 40-45 minutes.

Let the casserole rest a few minutes before serving.

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Mmm… make this soon!  You’ll thank me!


Full Recipe

Grits and Greens Casserole

  • 1-2 c cooked greens, drained from the pot liquor
  • 1 cup uncooked instant yellow grits
  • 4 cups vegetable/chicken stock
  • Kosher salt and coarsely ground black pepper
  • 2 tablespoons olive oil
  • 2 shallots, diced
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1 cup sour cream
  • 2 cups grated white melting cheese, such as Gouda or mozzarella
  • 3 large eggs, beaten

Preheat the oven to 350 degrees F.

Bring stock up to a boil; whisk in grits slowly so they do not clump.

Stir until thickened; season with s&p.

Remove from heat.

Heat the EVOO in a skillet over medium heat.

Add the shallots and garlic and saute until tender, about 3-4 minutes.

Add the cooked greens. Saute to remove excess water, 2-3 minutes. Remove from heat.

Place the cooked grits in a large bowl.

Stir in the heavy cream, greens, sour cream and half of the cheese.

Taste and adjust the seasoning as needed.

Stir in the eggs and pour into a baking dish.

Top with the remaining cheese and bake until the center is just set and the top is golden brown, 40 to 45 minutes.

Let rest a few minutes before serving.

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