Grits & Greens Casserole

I’ll never forget the local Garden Club Christmas Luncheon I went to with Will’s mom many years ago when I had this dish for the first time. As a Northern Girl it was not something I had ever tasted before and it was so delicious! It usually makes a meal appearance here at the Farm a couple of times during the Winter months.

Prepare your Grits: Bring 2.5 cups water/broth (or mixture) to a boil in a covered saucepan. Slowly add 1 cup Grits, stir, reduce heat to low, season with salt and pepper, cover and cook for 40 minutes. Stir occasionally to be sure they are not sticking. Remove from heat and add 1/2 cup Cream or Milk and 1/4 cup Grated Cheese of your choice.

Prepare Greens: Wash, trim and chop Mixed Greens. The Turnip and Mustards in this week’s box are prefect for this but any type of Greens are great. Chop 4-6 Green Onions (or 1 small Onion) and 2-3 cloves Garlic (as much as you like). Heat 2T Olive Oil in a skillet, add Onions, stir to heat through, add Greens and Garlic, stir just to wilt. Season with salt and pepper, cover and reduce heat to low for 5 minutes. We like to add some Red Pepper flakes for a little heat!

Prepare a 9″ square Casserole dish by oiling or buttering the bottom and sides.

Layer 1/2 of the Grits in the bottom, spread Greens on top and spread remaining Grits over all of the Greens. Bake at 350 degrees for 20-30. Top with a mixture of seasoned Bread Crumbs and Cheese, bake for another 10-15 minutes or until bubbly and browned.