I’m not sure what initially interested me in this recipe.

Wait, I take that back. It was the bacon.

Grits and greens just don’t have the same affect, I suppose. And I’m thinking they should – because believe it or not, this dish would probably have been just as delicious without the bacon.

Bacon aside, I think it was the fact that I had never cooked with grits before that really peaked my interest. And after making this, I now find them to be delicious. Especially when mixed with cheese, eggs, salsa, and a touch of butter. I may or may not have been eating the stuff out of the pot before pouring it into the casserole dish.

Yes, it’s a casserole, a sort of miniature one in an 8-inch square dish, and it’s delicious. Layers of flavorful greens cooked down with onion and garlic, those fabulous grits, and then, of course, there’s the bacon. It’s a little Southern, a lot of healthy, and a nice change of pace from your typical weeknight dinner repertoire.

Grits and Greens Casserole

Adapted from Savour-Fare from Eating Well Magazine

• 4 slices bacon, chopped
• 1 onion, chopped
• 4 cloves garlic, finely chopped
• 2 cups chicken broth, divided
• Kosher salt and fresh ground pepper
• 16 ounces chopped mixed greens {any combo of collard greens, mustard greens, turnip greens, kale, spinach}
• 2 cups water
• 1 cup grits {not instant}
• 1 cup grated cheddar cheese, divided {I used reduced-fat}
• 1/4 cup salsa
• 2 tablespoons butter {I used Smart Balance}
• 2 eggs, beaten

Preheat oven to 400 degrees. Coat an 8-inch square pan with cooking spray.

In a large dutch oven, fry bacon until crisp. Remove bacon to a paper towel, and pour out excess grease, leaving a tablespoon or two in the pan. Add onion and garlic to pan and cook over medium-low heat until translucent and starting to brown.

Add 1 cup broth and salt; bring to a boil over high heat. Add greens, stir to coat in oil and begin wilting the greens. Cover and cook, stirring frequently, until greens are tender.

Meanwhile, boil 2 cups water and the remaining cup of broth to a boil in a separate saucepan. Add the grits in a stream, whisking as you add them so they don’t form lumps. Bring to a simmer over medium heat, then reduce heat to medium low and cook until thick, whisking often.

Combine 3/4 cup of the cheese, salsa, butter, and eggs. Remove the grits from the heat and add in the egg mixture. Spread about half the grits in the baking dish. Top with the greens, then the remaining grits, then sprinkle bacon and the remaining cheese over the top.

Bake about 20 minutes or until the cheese is melted and bubbly.

Note: Eat right away. Leftovers are not nearly as delicious as the first time around.