Grits and Greens



My Aunt was the first to make this recipe a few years ago. The combination of cheesy grits with greens and bacon is seriously mouthwatering. I am so glad she shared the recipe with me. We tend to eat this recipe as a breakfast dish, but it could also be a dinner side. There has been a Christmas or two that it has found its way next to the mashed potatos and gravy. 

During the Holidays this recipe is always coveted by our family and friends. The husband usually brings it to work once or twice for employee holiday meals. Without fail, anyone that tastes the casserole asks for the recipe so I figured I should post it.

Just last week the hubs made a pan for his Thanksgiving party at work. While we were already making a batch, I decided to double the recipe. Instead of putting the 2nd batch in a 9×13 pan like the recipe calls for. We separated it into 2 smaller 5×5 pans so that we could freeze one. The other 5×5 pan we saved for Thanksgiving morning and enjoyed it with some homemade cinnamon rolls. This recipe is easy to make ahead and then you can simply warm it in the oven on the day that you need it. 


Grits and Greens


  • 8 cups chicken broth
  • 2 cups whipping cream
  • 2 cups of original grits (NOT the instant ones)
  • 2 sticks of butter
  • 3 cups parmesan cheese (we use the shredded kind)
  • 1 bag of frozen collard greens (you can use frozen spinach if you can’t find collard greens)
  • 1/2 teaspoon of black pepper (or more, depending on your preference)
  • 8-10 slices of bacon cooked and crumbled (sometimes if we are short on time we use the pre-cooked bacon since its going to crisp up in the oven anyways)


Grease a 9×13 pan (pyrex or the disposable kind) and preheat your oven to 350 degrees.

Combine 6 cups of chicken broth and cream in a large pot and bring to a boil. Stir in the grits and cook over medium heat until the mixture returns to a boil. Cover the pot and reduce heat to a simmer for 20-25 minutes. Stir the mixture frequently so that it doesn’t stick to the bottom of the pot. While the grits are simmering, cook the frozen greens in a small pot with the remaining 2 cups of chicken broth. Make sure to drain the collard greens in a colander squeezing out all the excess water. Then mix the greens, butter, parmesan cheese, and pepper into the grits. You can save some extra parmesan cheese to sprinkle on top if you would like. Pour the grits into the greased 9×13 pan. Top with the crumbled bacon and parmesan cheese. [If you are making this ahead this is where I would freeze/ put in fridge]

Bake for 20 minutes at 350 degrees or until the top is brown and crispy.


Let me know in the comments if you end up making this and what you think of the recipe. I promise it will be a hit with your family and friends. 





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