Grits & Greens Casserole

By Scout0421

Ingredients

• 4 slices bacon, chopped
• 1 small onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 cups chicken broth, divided
• kosher salt
• 1 lb. chopped southern style greens
• 2 cups water
• 1 cup old-fashioned grits
• 1 cup grated cheddar cheese, divided
• 1/3 c salsa
• 1/4 cup pumpkin or butternut squash puree
• hot sauce, for serving

Details

Servings 6

Preparation

Step 1

Preheat the oven to 400 degrees and spray an 8x8 inch baking dish with cooking spray. Cook the bacon in a large dutch oven until browned and crisp. Remove with a slotted spoon to a plate lined with a paper towel.
Remove all but about 2 teaspoons of the bacon grease, and add the onion. Saute until tender, and add the garlic. Cook until fragrant, about 1 minute.

Add 1 cup of the chicken broth and a hefty pinch of salt. Bring to a boil. Add the greens, a handful at a time, and stir to wilt. Cover and cook, stirring occasionally, until greens are tender, 5-10 minutes. Add water if the greens stick or the liquid evaporates.

Meanwhile, bring the remaining broth and 2 cups of water to a boil in a medium saucepan. Add the grits in a stream, constantly whisking to prevent lumps from forming. Season with salt, and bring to a simmer. Whisking often, cook until thickened.

In a large bowl combine 3/4 cup of the cheese, salsa, pumpkin, and salt and pepper. Add the grits and stir well to combine.

Spread half the grits in the bottom of the prepared baking dish. Top with the greens, then sprinkle hot sauce over the top (use your own discretion depending on your tolerance for heat). Top with the remaining grits. Smooth the top with a spatula, and sprinkle with the remaining 1/4 cup cheese and reserved bacon.

Bake 20 minutes, or until cheese is bubbly. Serve with hot sauce.