There’s something undeniably comforting about a warm, hearty casserole. This Ultimate Grits N Greens Casserole is a celebration of Southern flavors, bringing together creamy grits and savory greens in a dish that’s perfect for any gathering. It’s simple to prepare, yet delivers a rich, satisfying taste that will have everyone coming back for seconds. Whether served as a side or a main course, this casserole is sure to become a favorite at your table.
Steps
- Begin by preparing the grits. If desired, substitute water with milk for a creamier texture. Combine the liquid with grits and bring to a simmer, stirring occasionally until thickened.
- While the grits cook, prepare the greens. Start by sautéing chopped onions and garlic in a pan until fragrant, then add your greens of choice.
- Cook the greens until wilted, adding a splash of vinegar to enhance flavor and aid calcium absorption. Season with salt and any additional spices you prefer.
- Serve the cooked grits topped with the sautéed greens. For added richness, you can place a runny egg on top.
- If desired, incorporate a source of umami such as ham or bacon into the greens for a heartier dish. Adjust seasoning to taste before serving.
Ingredients
- 1 cup grits (preferably stone-ground or heirloom)
- 2 cups water (or substitute with milk for extra creaminess)
- Salt, to taste
- Sugar, to taste (optional)
- Butter, a small amount
- 1 bunch kale or collard greens, washed and chopped
- 1 onion, finely chopped
- Several cloves of garlic, minced
- 1 tablespoon vinegar
- Optional: ham or other source of umami
- Optional: meat stock or bouillon for cooking grits
- Eggs, for serving (preferably runny)
FAQ
- Can I substitute polenta for grits in this recipe?
- Yes, polenta and grits can be used interchangeably in this recipe, although they are not exactly the same. Just keep in mind that cornmeal, which is a finer grind, will produce a different texture.
- What type of greens work best for this dish?
- Kale is recommended as a delicious topping for grits, especially when combined with garlic and onions. However, collard greens or Swiss chard can also be used effectively.
- Is it necessary to use quick-cooking grits?
- It is suggested to avoid quick-cooking grits for this dish, as they are often considered inferior in quality. Instead, opt for proper grits, which take a bit longer to cook but deliver a better taste and texture.
- Can I add meat to this recipe?
- Yes, adding a source of umami such as ham can enhance the flavor of the greens. Additionally, using a meat stock or bouillon for cooking the grits can add depth to the dish.
- How can I make the grits creamier?
- For a creamier consistency, replace the water with milk when cooking the grits. Cooking grits with milk, a pinch of salt, and a bit of sugar and butter can provide a delightful breakfast option.
- Why should I add vinegar to the greens?
- Adding vinegar to the greens can aid in the body’s absorption of calcium from the greens, reflecting traditional culinary practices that offered health benefits.
Tips
- Opt for traditional grits over quick-cooking varieties to achieve a more authentic and flavorful dish. Heirloom grits, such as those from Anson Mills, can elevate your meal significantly.
- Enhance the flavor of the greens by incorporating a source of umami, like ham, and consider using meat stock or bouillon when preparing the grits.
- For a richer texture, substitute water with milk when cooking the grits. This will create a creamier consistency and add depth to the dish.
- Incorporate a splash of vinegar into the greens to aid in calcium absorption, taking a cue from traditional cooking practices that offered nutritional benefits.
