Grits ’n Greens Casserole
½ nonfat/low-fat milk
1 high-fat meat
Total Timeunder 1 hour
Recipe Coursemain course, side dish
Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free
Type of Dishcasserole, vegetable
- 2½ cups water
- 2 cups nonfat or low-fat milk
- 1 cup quick-cooking grits
- 8 ounces frozen chopped collard greens (about 3 cups), cooked according to package directions and well drained, or 2 cups leftover cooked collard greens, drained and chopped
- 2 tablespoons margarine or butter
- ¼ teaspoon ground black pepper
- 6 slices bacon, cooked, drained, and finely crumbled
- ¾ cup plus 3 tablespoons grated Parmesan cheese, divided
Preheat the oven to 350°F. Coat a 2-quart casserole dish or six 8-ounce ramekins with nonstick cooking spray, and set aside.
Place the water and milk in a 3-quart pot and bring to a boil over high heat. Stir in the grits and reduce the heat to a simmer. Cover and cook for about 7 minutes, stirring every 2 minutes, until tender. Stir in the collard greens, margarine or butter, pepper, bacon, and ¾ cup of the Parmesan cheese.
Spoon the grits mixture into the prepared dish or ramekins, and sprinkle the remaining 3 tablespoons of Parmesan cheese over the top. Bake uncovered for about 20 minutes if using a casserole dish, and 12 minutes if using ramekins. The grits are ready to eat when the top is lightly browned. Serve hot.
Dietary Variation to reduce fat and calories:
Omit the margarine or butter and substitute vegetarian bacon or extra-lean turkey bacon for the pork bacon. This will eliminate 43 calories, 5.6 grams of fat, and 1 diabetic fat exchange from each serving. The high-fat meat exchange will become lean meat.
2010 Sandra Woodruff and Leah Gibert-Henderson