Baked Grits and Collards Casserole Recipe

Name: Baked Grits and Collards Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked yellow grits (not instant); 4 cups vegetable stock; Kosher salt and coarsely ground black pepper; 2 tablespoons unrefined coconut oil; 2 shallots, small diced (1/2 cup); One 10-ounce package frozen collards, thawed and squeezed dry; 3 cloves garlic, minced; 1/2 cup heavy cream; 1 cup ricotta; 1 cup grated aged Gouda; 2 large eggs, beaten

Servings: persons

1 cup uncooked yellow grits (not instant)
4 cups vegetable stock
Kosher salt and coarsely ground black pepper
2 tablespoons unrefined coconut oil
2 shallots, small diced (1/2 cup)
One 10-ounce package frozen collards, thawed and squeezed dry
3 cloves garlic, minced
1/2 cup heavy cream
1 cup ricotta
1 cup grated aged Gouda
2 large eggs, beaten

1
Add the grits, vegetable stock, 1 1/2 teaspoons salt and 1 teaspoon pepper to a 12-cup slow cooker.
2
Cover and cook on low until tender, 5 to 6 hours.
3
Now that the grits are done you can build the bake!
4
Preheat the oven to 350 degrees F.
5
Heat the coconut oil in a 10-inch cast-iron skillet over medium heat.
6
Add the shallots and saute until tender, about 2 minutes.
7
Add the collards and the garlic, and sprinkle with salt and pepper.
8
Saute to remove excess water, 1 to 2 minutes.
9
Remove from heat.
10
Add the heavy cream, collards, ricotta and half of the Gouda to the cooked grits, stirring to combine.
11
Taste and adjust the seasoning as needed.
12
Stir in the eggs and pour it all back into the skillet.
13
Top with the remaining Gouda and bake until the center is just set and the top is golden brown, 35 to 45 minutes.
14
Serve hot or warm.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup uncooked yellow grits (not instant), 4 cups vegetable stock, Kosher salt and coarsely ground black pepper, 2 tablespoons unrefined coconut oil, and more.

Yes, Baked Grits and Collards Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Grits and Collards Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions