Grits and Greens Recipes with Yummy Bacon!Written by Lillian Tram on January 12th, 2016
While I should have shared these recipes earlier so you could enjoy them on New Year’s Day, it’s not too late to cook these bacon inspired recipes up for the family. The first recipe is a Grits and Greens Casserole which was adapted from a Trisha Yearwood recipe, and can easily please a small crowd.
Bacon Recipes for the New Year
#1 – Grits and Greens Casserole
Nonstick cooking spray
2 cups half-and-half
8 cups chicken stock
2 cups old fashioned grits
6 slices bacon, cut into small pieces
1 finely chopped medium Vidalia sweet onion
One 16-ounce package frozen collard greens, thawed
1 3/4 (6 oz.) cups grated Parmesan
1/2 cup (one stick) unsalted butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup shredded Monterey jack cheese
Preheat oven to 350. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside. In a large pot, combine the half-and-half and 6 cups of the chicken stock; bring to a boil over medium-high heat. Once boiling, stir in grits and return to a boil.
Reduce heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened, about 10 to 15 minutes. Use a whisk to break up any lumps that have formed.
In another large saucepan, cook bacon over medium-high heat until just turning crispy, about 7 minutes. Remove the bacon and allow to drain on a paper towel.
Using the same saucepan, add onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Add collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander.
Once the grits are cooked, add Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Add the drained collards mixture and stir.
Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.
The second recipe has a name I love: Good for the Soul Green Beans. Both recipes are sure to soothe your taste buds and give your crew something to talk about for some time!
#2 – Good for the Soul Green Beans
Serves 6 to 8
4 or 5 cups of green beans, fresh & trimmed
1/4 lb. Jimmy Dean sage sausage, cooked
1/4 lb. smoked hog jowl, chopped
1/2 cups pearl onions
1 Tbsp. garlic cloves, chopped
1 tsp. crushed red pepper
Sea salt to taste
Sauté hog jowl and sausage in a heated pot for three minutes. Add garlic and sauté for an additional minute.
Next, add enough water to cover the meat and simmer for 20 to 30 minutes. Don’t rush: this step seasons the water!
Add green beans, onions, pepper and salt to the pot and just enough water to again cover the green beans.
Simmer this soul food for an additional hour or so before serving to develop the flavor.