2 cups quick cooking grits
1 pkg. (8 oz.) cream cheese, cut into bite-size pieces
2 cups (8 oz.) shredded Cheddar cheese, divided
1 can (27 oz.) AllensŪ Seasoned Turnip Greens, well drained
3 large eggs, beaten
1 tsp. each salt and black pepper
8 cooked bacon slices, crumbled (1/2 cup)
4 green onions, thinly sliced
Prep
10 min.
Cook
55 min.
Serves
10-12
Directions
- Preheat oven to 350°F. Cook grits according to package directions.
- Remove grits from heat, stir in cream cheese and half of cheddar cheese until melted. Stir in greens, eggs, salt and pepper.
- Pour into a lightly greased 13 x 9-inch baking dish, sprinkle with remaining cheese and bacon. Bake, uncovered, 55 to 60 minutes or until set and golden brown. Sprinkle with green onions before serving.
VARIATIONS: Prepare recipe as directed, except:
- Quick and Creamy Grits & Greens - Omit eggs and do not bake
- Mexican-Style Grits & Greens – Substitute Pepper Jack cheese for Cheddar cheese
- Grits & Greens with Tomatoes – Sprinkle 1/2 cup diced fresh tomatoes with the green onion before serving
- Spicy Grits & Greens – Stir in 1/8 to 1/4 tsp. cayenne pepper with salt and pepper in Step 2.
