Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up

Getting Gritty for Grits

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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!

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