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Cheese grits, collard greens and bacon will put South in your mouth!
Prep Time 20 mins
Cook Time 45 mins
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