Grits & Greens
A crowd-pleasing dish that is easy to make and easy on the wallet. Serve it morning, noon or night as a side dish or an entrée.
Ingredients
- 1 can 27 oz. Allens® Seasoned Turnip Greens, well drained
- 2 cups quick cooking grits
- 1 pkg. 8 oz. cream cheese, cut into bite-size pieces
- 2 cups 8 oz. shredded Cheddar cheese, divided
- 3 large eggs beaten
- 1 tsp. each salt and black pepper
- 8 cooked bacon slices crumbled (1/2 cup)
- 4 green onions thinly sliced
Instructions
- Preheat oven to 350°F. Cook grits according to package directions.
- Remove grits from heat, stir in cream cheese and half of cheddar cheese until melted. Stir in greens, eggs, salt and pepper.
- Pour into a lightly greased 13 x 9-inch baking dish, sprinkle with remaining cheese and bacon. Bake, uncovered, 55 to 60 minutes or until set and golden brown. Sprinkle with green onions before serving.
Notes
VARIATIONS: Prepare recipe as directed, except:
- Quick and Creamy Grits & Greens - Omit eggs and do not bake
- Mexican-Style Grits & Greens – Substitute Pepper Jack cheese for Cheddar cheese
- Grits & Greens with Tomatoes – Sprinkle 1/2 cup diced fresh tomatoes with the green onion before serving
- Spicy Grits & Greens – Stir in 1/8 to 1/4 tsp. cayenne pepper with salt and pepper in Step 2.