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Baked Grits and Greens

Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine
Prep time 20 mins
Cook time 8 mins
Bake time 30 mins
Yield Makes 8 to 10 servings
Prepare through Step 2 up to a day ahead; cover and chill. Remove from the fridge, add the buttered crushed croutons, and let stand 30 minutes before baking.

Ingredients

  • 1 teaspoon garlic salt
  • 1 cup uncooked quick-cooking grits
  • 1/3 cup finely chopped red onion
  • 5 tablespoons butter, divided
  • 2 large eggs
  • 1 (10-oz.) package frozen chopped spinach, thawed and drained
  • 1 1/2 cups (6 oz.) shredded Parmesan cheese
  • 1/2 cup bottled creamy Caesar dressing
  • 1/2 teaspoon freshly ground pepper
  • 1 1/4 cups coarsely crushed garlic-flavored croutons

How to Make It

  1. Preheat oven to 350°. Bring garlic salt and 4 cups water to a boil in a large saucepan over medium-high heat; gradually stir in grits. Reduce heat to medium, and cook, stirring often, 5 minutes or until thickened. Remove from heat, and stir in onion and 3 Tbsp. butter.

  2. Whisk together eggs and next 4 ingredients in a large bowl. Stir about one-fourth of grits mixture gradually into egg mixture; add remaining grits mixture, stirring constantly. Pour into a lightly greased 13- x 9-inch baking dish.

  3. Melt remaining 2 Tbsp. butter, and toss with coarsely crushed croutons; sprinkle over grits mixture.

  4. Bake at 350° for 30 to 35 minutes or until mixture is set and croutons are golden brown.

  5. Baked Grits and Greens With Bacon: Prepare recipe as directed, stirring 1 (3-oz.) package bacon bits into egg mixture.

  6. Note: For testing purposes only, we used Oscar Mayer Real Bacon Bits.