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Grits ’n Greens Casserole

This image courtesy of Joseph DeLeo

Diabetic Exchanges:

1½ starch

½ nonfat/low-fat milk

1 high-fat meat

1 fat

6 servings

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

Recipe Coursemain course, side dish

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free

Mealdinner

Type of Dishcasserole, vegetable

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F. Coat a 2-quart casserole dish or six 8-ounce ramekins with nonstick cooking spray, and set aside.

  2. 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.

  3. 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.

  4. Dietary Variation to reduce fat and calories:

  5. 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.

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