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Mary Kay Andrews’ Grits ‘n’ Greens Casserole

Grits ‘n’ Greens Casserole

Author Mary Kay Andrews' The Beach House Cookbook offers many of Mary Kay's own favorite recipes, including this one for Grits 'n' Greens.

Author Mary Kay Andrews says her Grits ‘n’ Greens Casserole is the thing that will turn collard greens and/or grits haters into lovers of both. Her recipe was inspired by one that she found years ago in Southern Living. This recipe is printed in Mary Kay’s cookbook The Beach House Cookbook: Easy Breezy Recipes with a Southern Accent.


8 cups chicken broth, divided
2 cups half-and-half
2 cups stone-ground grits
2 ½ cups freshly grated parmesan cheese, divided
1 cup (2 sticks) salted butter
½ teaspoon freshly ground pepper
1 pound collard greens, stems removed, chopped
8 slices bacon, cooked and crumbled

Recipe directions: 

Preheat the oven to 350 degrees. Grease a 3-quart baking dish. Bring 6 cups of the chicken broth and the half-and-half to a boil in a large stockpot. Gradually stir in the grits. Return to a boil. Cover, reduce the heat, and simmer for 25 to 30 minutes, stirring frequently, until the grits are tender and the liquid is absorbed. Stir in 2 cups of the cheese, the butter and the pepper. Season with salt to taste, and set aside. 

Combine the remaining 2 cups broth and the collards in a Dutch oven. Bring to a boil. Reduce the heat and simmer for 10 minutes, or until the collards are tender. Drain well and press the collards with a paper towel to remove excess liquid.

Fold the cooked greens into the grits and spoon the mixture into the prepared baking dish. Sprinkle with the remaining cheese and the crumbled bacon.

Bake for 30 minutes, or until browned and bubbly. Serve.

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