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I love trying fun and unique side dishes and this grits and greens casserole looks like it fits the bill under interesting eats. Plus, it has BACON!
I am definitely going to make this casserole at my Thanksgiving dinner this year. It’s going to be good! Just be sure to make plenty; this is so delicious, it’s going to disappear faster than you ever thought possible! You can definitely make this ahead, freeze it and then bake when you’re ready. Helps you save time!
4 slices bacon, chopped (optional)
2 tsp Bertolli olive oil
1 small onion, finely chopped
4 cloves garlic, finely chopped
2 cup Swanson chicken broth, divided
1 pinch salt
1 lb chopped southern style greens
2 cups water
1 cup grits
¾ cup grated cheddar cheese, divided
¼ cup salsa
1 Eggland’s egg, beaten
Preheat oven to 400 degrees F.
Grease an 8 inch square pan.
In a large dutch oven, fry bacon until crisp. Remove bacon to a paper towel, and pour off any excess bacon fat, but don’t clean the pan.
Add oil, onion and garlic to pan and cook over medium low heat until translucent and starting to brown.
Add 1 cup broth and salt; bring to a boil over high heat.
Add greens, stir to coat in oil and begin wilting the greens. Cover and cook, stirring frequently, until greens are tender. Add water if the pan seems dry or the greens are sticking.
Meanwhile, boil 2 c. water and the remaining 1 c. broth to a boil in a separate saucepan. Add the grits in a stream, whisking as you add them so they don’t form lumps. Bring to a simmer over medium heat, then reduce heat to medium low and cook until thick, whisking often.
Combine ½ c. of the cheese, salsa and egg. Remove the grits from the heat and add in the egg mixture.
Spread about half the grits in the baking dish. Top with the greens, then the remaining grits, then sprinkle bacon and the remaining cheese over the top.
Bake about 20 minutes or until the cheese is melted and bubbly.
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Quick Tip: This casserole can be left under the broiler if you like a crispier/browned top.