Go Back
+ servings

Cheesy Grits and Spinach Casserole with Bacon

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 12


  • 6 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 cup grits I used Trader Joes' brand
  • 8 slices of bacon chopped
  • 1 medium yellow onion chopped
  • 8 ounces fresh spinach
  • 1/4 cup unsalted butter
  • 1 cup mozzarella cheese grated
  • 3/4 cup parmesan cheese grated
  • salt and black pepper


  • Preheat your oven to 375 degrees F and spray a 9 x 13 inch baking dish with a non-stick spray. Set aside.
  • In a large pot, combine the chicken broth, whole milk and heavy cream. Bring it to a boil and then reduce the heat to low. Stir in the grits, cover and cook for 15-20 minutes until thick. Stir the grits occasionally.
  • While your grits are cooking, prepare your bacon and spinach mixture. In a large skillet, add the bacon. Cook over medium heat until crispy, about 8-10 minutes and then remove the bacon with a slotted spoon, leaving the bacon grease in the pan. Transfer the bacon to a plate that has been lined with a paper towel. With the pan left over medium heat, add the onion. Cook for 5-6 minutes or until tender and then stir in the spinach. Season with salt and black pepper. Cook until the spinach has wilted, about 3-4 minutes. Remove from heat.
  • When the grits have cooked through, stir in the butter, 3/4 cup of the mozzarella cheese, parmesan cheese and a dash of salt and black pepper. Stir until the cheese and butter have melted. Next, stir in the spinach mixture.
  • Pour the grits into the prepared baking dish. Sprinkle with the remaining 1/4 cup of mozzarella cheese. Bake until the cheese is melted and bubbly, about 10 minutes. Remove from heat and sprinkle with bacon.
  • Serve immediately and enjoy!