Grits & Greens Casserole – Gluten Free
This Grits & Greens cheesy Casserole dish is so easy and yummy good! Give it a try! Great way to get the kiddos to eat their greens!
Ingredients
  • 1 Cup uncooked Bob Red Mills Gluten Free Gritsnot instant
  • 4 Cups gluten-free Pacific vegetable stock
  • Kosher salt and coarsely ground black pepper
  • 2 TB Olive Oil or Coconut Oil if you have it on hand
  • 2 ShallotsI used some of the red onions from our garden
  • 10- Oz package frozen greens (I found some CollardsKale and Mustard greens from Whole Foods) you could use Spinach, any kind of greens you like. I also added some fresh collards from our garden.
  • 3 Cloves garlicminced
  • 1 / 2cup heavy cream
  • 1cup ricotta cheese
  • 1cup Gouda cheese grated
  • 2 large pasteurized eggs
Instructions
  1. Add grits, veggie stock, 1 1 / 2 teaspoons salt and 1 teaspoon pepper to a 12 cup slow cooker. Cover and cook on low until tender, 5 to 6 hours (mine stuck to the bottom after 4 hours so next time going to cook for about 3 hours)
  2. Preheat oven to 350
  3. Heat oil in cast iron skillet over medium heat. Add the shallots and sauté until tender about 2 minutes. Add greens and the garlic, sprinkle with salt pepper. Saute to remove excess water 1 to 2 minutes. Remove from heat.
  4. Add heavy cream, cooled greens, ricotta, and half the Gouda to the cooked grits, stirring to combine. Taste and adjust the season as needed. Stir in eggs and pour all back into the skillet. Top with remaining Gouda and bake until the center is just set and the top is golden brown. 35 to 40 minutes.
Recipe Notes

Enjoy!

Sue Seward
Gluten Free Lady

Gluten Free Lady www.glutenfreelady.com

Join The Conversation