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Grits and Greens Casserole


We combine shredded Cheddar Cheese with tender creamy Grits and stir in some of the best Collard Greens around. The chopped Collard Greens are cooked down with Ham Hock, Chicken Broth, Brown Sugar and Balsamic Vinegar until they are nice and tender. The dish is then finished off with chopped Bacon. It’s a versatile recipe that can be used as a side dish for any meal period and is a must-try.

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Serving Sizes



Grits(Degerminated white corn grits, salt, calcium carbonate, reduced iron, niacinamide*, bht and citric acid (to preserve freshness), thiamin mononitrate*, riboflavin*, folic acid*. *One of the B vitamins)), Parmesan Cheese(PASTEURIZED PART-SKIM COW’S MILK, CHEESE CULTURES, SALT, ENZYMES), POWDERED CELLULOSE ADDED TO PREVENT CAKING, NATAMYCIN ADDED TO MAINTAIN FRESHNESS), Collard Greens, Ham Hock (Salt, Sugar, Brown Sugar, Sodium Nitrate And Sodium Nitrite), Chicken Base (Roasted Chicken, Salt, Hydrolyzed Corn Protein, Sugar, Chicken Fat, Flavorings, Corn Syrup Solids, Disodium Inosinate, Disodium Guanylate, Extractive Of Turmeric And Annatto (Color), Sodium Caseinate, Carrageenan) And Chicken Broth (Chicken Stock, Contains Less Than 2 Of: Salt, Yeast Extract, Water, Corn Syrup Solids, Flavoring, Chicken Fat, Dehydrated Chicken Broth. Adds A Trivial Amount Of Fat), Brown Sugar, And Balsamic Vinegar(Wine Vinegar, Concentrated Grape Must, Caramel Color), Bacon(CURED WITH: WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE),

Serving Suggestions
Serve as a side dish with Breakfast Pie, Chicken and Wild Rice, or Chicken & Orzo.

Baking Instructions

Bake uncovered at 350ºF for 30-40 minutes

*Oven temperatures vary, so please take caution as to not overcook.

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