Paula Deen Baked Grits & Greens Casserole

Paula Deen Baked Grits & Greens Casserole takes about 1 hour 5 minutes and turkey smoked sausage, kale and white Cheddar to make a creamy, cheesy baked grits dish. Save this easy Southern comfort food casserole for church supper, holiday table or Sunday dinner, because it bakes in one 2-quart dish.

Whisk the grits constantly while they cook, because they thicken quickly and scorch on the bottom of the pan. Walk away and you end up with lumps and a burnt taste running through the whole casserole.

Paula stirs the milk and eggs into the grits after the cheese melts, so the base bakes up like a savory custard instead of plain porridge. The sausage and kale go on top, which lets the edges brown while the center stays soft.

Paula Deen Baked Grits and Greens Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

330

kcal

Creamy cheddar grits set into a soft, custard-like base under browned sausage and wilted kale. Once it rests, it slices into neat spoonfuls with browned edges and a tender middle.

Ingredients

• ½ pound turkey smoked sausage, sliced ¼-inch thick
  

• 6 cups firmly packed chopped stemmed kale
  

• 2 tablespoons chopped fresh chives
  

• 3½ cups water
  

• 1 cup quick-cooking grits
  

• ¾ teaspoon Kosher salt
  

• ⅛ teaspoon ground black pepper
  

• 1 cup shredded extra-sharp white Cheddar cheese
  

• ½ cup 2% reduced-fat milk
  

• 2 large eggs, lightly beaten
  

Directions

• Preheat and prep: Preheat the oven to 350°F and spray a 2-quart baking dish with cooking spray. That way the dish is ready when the grits come off the stove.
• Cook the sausage: Heat a large nonstick skillet over medium-high heat, then add ½ pound sliced turkey smoked sausage. Cook, stirring now and then, until browned, about 4 minutes.
• Wilt the kale: Stir in 6 cups chopped kale and cook, stirring occasionally, until wilted, about 3 minutes. Then stir in 2 tablespoons chopped fresh chives and take the skillet off the heat.
• Cook the grits: Bring 3½ cups water to a boil in a medium saucepan, then gradually whisk in 1 cup quick-cooking grits, ¾ teaspoon Kosher salt and ⅛ teaspoon pepper. Cook, whisking frequently, until thickened, about 5 minutes.
• Add cheese, milk and eggs: Whisk in 1 cup shredded extra-sharp white Cheddar until melted and smooth, then pull the pan off the heat. Gradually whisk in ½ cup milk and 2 lightly beaten eggs so the eggs don't scramble.
• Assemble the casserole: Pour the grits mixture into the prepared dish. Then spoon the sausage and kale mixture over the top.
• Bake and rest: Bake until set, about 35 minutes. Let it stand for 10 minutes before serving so it holds its shape when you scoop.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk, Cuisinart MultiClad Pro 3-quart saucepan, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular grits instead of quick-cooking grits?

Regular or stone-ground grits take much longer to soften, so the 5-minute cook time in this recipe wouldn't be enough. If you only have those, cook them according to the package first, then whisk in the cheese, milk and eggs the same way.

Can I swap the kale for another green?

Collards or spinach both work with the sausage and cheese. Spinach wilts faster, so it needs less time in the skillet, while collards need a bit longer than kale to soften.

How long do leftovers keep, and how do I reheat them?

Cover leftovers and keep them in the fridge for a few days. Reheat a portion in the oven or microwave, adding a splash of milk if the grits have firmed up.

Can I make this ahead of time?

You can cook the sausage and kale ahead and keep them in the fridge. Make the grits and egg mixture fresh, though, since cooled grits turn stiff and are hard to pour into the dish.

How do I know when the casserole is done?

It's ready when the center is set and no longer jiggles when you nudge the dish, usually around 35 minutes. Letting it stand for 10 minutes afterward firms it up for clean scoops.