Recipe Box, Father’s Day Grits & Greens Pie

My son loves cheese grits on the weekend

so I decided to make him this

Grits and Greens Pie from the archives

for a special Father’s Day treat

This makes a great side dish for any grilled meat or chicken

First cook chopped bacon until crispy,

remove from skillet and drain on paper towels


Saute collards in bacon fat,

the good ole Southern way to infuse flavor


Put the sauteed greens and cooked bacon into a deep dish pie or quiche dish


Top greens and bacon with Vidalia onion pieces


Prepare grits, then add cheese, garlic, milk and eggs


Stir well to combine


Pour grits mixture over greens, bacon and onion in the baking dish

grits & greens pie

Garnish top with more collard greens

At this point you can cover and refrigerate

for up to 24 hours if desired

Bake at 350 degrees for 45-60 minutes until set and golden


Cheese grits, collard greens and bacon will put South in your mouth!
Prep Time 20 minutes
Cook Time 45 minutes
Course Brunch, Main Course, Side Dish
Cuisine American, Southern
Servings 8


  • 1 cup quick grits
  • 3 cups chicken broth
  • salt
  • 4 oz Cheddar cheese or any cheese cut into hunks
  • 1/2 cup butter
  • 3 eggs
  • 1/3 cup milk
  • 4 slices bacon
  • 4 cups collard green ribbons
  • 1/2 roasted Vidalia onion* chopped
  • 1 head garlic** roasted


  • Prepare grits: Bring 3 cups salted water to a boil and add grits slowly. Reduce heat to low, cover and simmer 5-7 minutes, stirring occasionally. Remove from heat and add butter and cheese. Put lid back on and let the butter and cheese melt into grits while you prepare the collards.
  • Cook bacon in a skillet over medium low heat until just crisp, remove to paper towels.  Put collard ribbons into skillet and season with S&P.  Increase heat to medium high and saute quickly until they wilt and turn bright green.  Place into a deep dish round casserole, quiche dish or pie pan that has been sprayed with cooking oil spray.  Crumble bacon and place on top of collards.  Add chopped roasted Vidalia onions.
  • Stir grits to distribute cheese and butter, season with S&P and add eggs and milk and stir to combine.  Add roasted garlic.** Stir.  Pour grits mixture over collards, onion and bacon.  Bake at 350 for 45-60 minutes until top is golden and dish is set.  Remove from oven and let rest for 10 minutes before serving. Serves 4 main dish, 6-8 side dish.


*Roasted Vidalia Onion
drizzle raw onion with olive oil and season with salt and pepper.  Wrap in foil and cook at 400 degrees for 1 hour
or you can saute the onion with the collard greens in bacon grease
**Roasted Garlic
Cut off top of garlic head to expose cloves, place it on a square of foil. Drizzle with olive oil and season with salt and pepper.  Wrap in foil and cook at 400 degrees for 1 hour
Keyword baked grits, brunch, cheese grits, collard greens, quiche, Southern casserole

Happy Father’s Day!

I will be joining these fabulous parties and blogs:

 Sundays on Silverado  Love Your Creativity  

Between Naps on the Porch,  Celebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

 Tasty Tuesday   Oh My Heartsie Girl  Turn About Tuesday 

 Full Plate Thursday  Centerpiece Wednesday  Creative Crafts

Creatively Crafty Thursday Favorite Things   

Friday with Friends Snickerdoodle Make Bake Create

34 Responses to “Recipe Box, Father’s Day Grits & Greens Pie”
  1. BERNADETTE says:

    I have never cooked collards or grits but your recipe has inspired me.

    • Grits are really good if prepared with enough seasoning, especially roasted garlic and lots of cheese! Collard greens aren’t my favorite but again paired with tasty bacon and onions they are flavorful!

  2. The hubby loves grits and he would love this recipe. Thanks Jenna and happy first day of summer. Happy Father’s Day to HHjr!

  3. thefrenchhutch says:

    Jim loves grits and I will have to try this recipe. Sounds delicious and I’m sure your son will enjoy his pie today!

  4. I have never tasted greens. I did try grits before. I know my Grandmother used to make them all the time. She was from Mississippi. Someday I need to at least try some greens. Enjoy today and thanks for sharing.

    • Grits can be bland and gummy, but if they’re cooked correctly and loaded with cheese and seasoning they can be really good~ nice to hear you have some Southern roots!

  5. Collards and grits…now this is a very healthy yet very flavourful side dish. Perfect with some grilled meat. What is quick grits? Same as the regular one?

  6. This really does sound great Jenna, wish I had it as a side for dinner today:@)

  7. Ricki Treleaven says:

    This is the PERFECT Father’s Day dish for Southern dads. Thanks for posting! We love our greens and grits around here!

  8. This looks like a delicious dish, especially to serve at a special day!

  9. Martha says:

    This really is about as south as it gets! What a delicious treat. Thanks for sharing the recipe!

  10. Nancy says:

    I love grits! Never thought to have them with collards!

  11. Mary says:

    Yum Jenna! I hope you’re safe and sound and dry after Claudette. ♥

  12. says:

    This looks delicious and I pinned it. My mercy, you can’t go wrong with grits and greens! Hugs and blessings, Cindy

  13. Kitty says:

    I’ve never cooked collard greens, Jenna! This looks so tasty, and I do love grits. I’ll bet that your son was so happy on Father’s Day!

  14. We love cheesy grits in this household. I’ll bet this would be fantastic — I’ll have to make this one!

  15. I enjoy grits but have never had this delicious pie with greens and bacon. It sounds really good.

  16. Miz Helen says:

    I would just love your Grits and Greens Pie, oh yes! Thanks so much for sharing with us at Full Plate Thursday, 542. Have a great week and come back soon!
    Miz Helen

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