Southern Grits and Southern Greens: Two Unlikely Friends

John Woods' Multi-Award-Winning Grits and Greens combines two of the South's most famous dishes into one culinary delight. The recipe, Grits and Greens are simple and delicious, and it will become a regular offering at your table.

Southern Grits and Greens: A Multi-Award-Winning Recipe

Two Southern staples, Grits and Greens, form a friendship that is truly undeniable. John Woods’ Multi-Award-Winning Grits and Greens combines two of the South’s most famous dishes into one culinary delight. People who often don’t like one or the other, love this dish. The recipe, Grits and Greens are simple and delicious, and it will become a regular offering at your table.

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John Woods is known as “Mr. Catfish” and is a recognized authority on the subject of cooking US Pond Raised-Catfish. His catfish cooking career has spanned more than three decades. He has cooked catfish and accompanying side dishes for tens of thousands of people across the United States and Canada through his catering company. His restaurants, featuring pond-raised catfish, were highly successful and his recipes are still in demand.

Woods’ series, Fifty Ways to Love a Catfish, is a comprehensive series on the “How to” of deep-frying fish, baking fish, broiling fish, searing fish, steaming fish, smoking fish, stewing fish, grilling fish, air-frying fish, oven fried fish, and even sous-vide of cooking this wonderful and versatile fish. Some have called this series: the video Bible” of cooking catfish.



Degree of Difficulty: Very Easy


  • A medium-size mixing bowl
  • Measuring cup
  • Measuring spoon
  • Saucepan with a lid for cooking grits
  • Baking pan for grits and greens
  • Kitchen spoon
  • Non-stick cooking spray


  • Two cups of uncooked Instant Grits or Stone Ground Grits
  • Unsalted butter for the grits
  • Chicken broth for cooking grits is an excellent substitute for water, optional.
  • 32 ounce can of canned turnip greens. I prefer the seasoned Glory brand.
  • One tablespoon of onion powder
  • One tablespoon of garlic powder
  • One cup of grated parmesan cheese cup of
  • Salt and pepper to taste
  • Two cups of heavy whipping cream. Half-and-half is acceptable but not as flavorful.
  • Five pieces of hickory-smoked bacon or other bacon, optional. Reserve the bacon grease. The bacon adds much more flavor.
  • Chopped jalapenos to taste, optional


  • Cook the grits according to the manufacturer’s instructions, or watch my video on the subject for the proper way to cook grits.
    Once the grits are cooked, they are combined in a mixing bowl with 32 ounces of pre-cooked and seasoned turnip greens.
  • Add two cups of heavy cream, one tablespoon of onion powder, one tablespoon o garlic powder, salt, and pepper to taste, 1 cup of grated parmesan cheese, crumbled cooked bacon with grease.
  • Thoroughly stir and taste in case you want to adjust some of the ingredients. Add a little more heavy whipping cream if the mixture is too thick.
  • Add jalapenos if you want a little spicier dish.
  • Lightly spray a baking dish and place the mixture in a 325 degree Fahrenheit oven for approximately thirty minutes, until the grits and greens bubble in the middle. If the dish is browning too much, cover with foil and cook until ready.