I used to be an unusual breakfast eater when I was little. Like mashed potatoes for breakfast odd. My parents used to live in Savannah, Georgia and as a stint to please my savory breakfast preferences, my mom introduced cheesy grits in elementary school. As a New Englander, they’re deliciously different. Grits are finely ground corn kernels and have a “grittier” texture than oatmeal or cream of wheat. We just rediscovered them for a dinner comprising of pot roast and grits, which graced the cover of Southern Living. I took my old cheesy grits and added bacon for flavor and spinach for color — you’d never know there’s spinach in there. Although they’re mostly used in Southern cuisine and with savory dishes, you might see a sweeter take in posts to come. Enjoy your Cheddar Grits with Bacon & Spinach, y’all!
Ingredients (serves 1).
- 1/4 c grits *
- 1/2 to 1 c water
- 2 pieces bacon, cooked (preferably turkey bacon, otherwise reduced fat and/or reduced sodium)
- 1/8 c sharp cheddar cheese, shredded
- Pinch of shredded Parmesan (optional)
- 1/8 c baby spinach, chopped
- Salt and pepper to taste
* NOTE: there’s two types of grits: quick-cooking and stone-ground. Quick-cooking obviously cook in about 3-4 minutes in the microwave versus about 3o min to an hour on the stovetop for stone-ground. Quick-cooking are processed more, and if that’s something you want to avoid, you can always cook a big ol’ batch o’ grits the night before to use for the week. For a creamier consistency, replace water with milk of choice.
- Cook grits according to package directions and with less water for a thicker consistency or more depending on preference. I used quick-cooking and cooked them in the microwave for about 3-4 min.
- Top grits with cheese.
- Finely chop the two bacon pieces and add to grits along with chopped baby spinach. Add salt and pepper to taste.
- If desired, pop back in the microwave for 15 sec to melt the cheese.
- Serve hot and enjoy!