Get your greens early in the day.
Do you get enough greens everyday? Sometimes I do, sometimes I don’t. With this recipe you can get some greens with your breakfast.
Originally I had planned on using fresh baby kale and sautéing it and putting that around my grits. But, the morning I made this I went to the refrig to grab my bag of greens and it wasn’t there. I forgot I used it a couple nights earlier to make my pork and kale dish. Luckily I had a bag of frozen spinach in my freezer.
I’m probably the only person reading this post that actually likes canned spinach. I always have a few cans in my pantry and always have some in the freezer and still buy fresh spinach when I want it in a salad.
This recipe turned out really good and looks oh so good in a bowl or plate. I love dishes like this one that combines a lot of flavor and fits neatly in a bowl. The bacon adds the saltiness you want, creamy cheese grits go so well with the spinach and the perfectly fried egg I did in my little pan I brought back from France makes the perfectly composed plate. And you’ll notice the grated yellow stuff on top of the egg. Well, that’s my cured egg yolk that took me 6 days to make. (More on that in another post.)
Having company for the weekend? Why not give this a try and impress yourself and your guests. Very easy to put together. I love making these type of dishes when the weather starts getting cooler, a few leaves are dropping and we need our outdoor heaters in the kitchen to take the chill off us while we are eating. You can fry the egg or poach it or you could even try doing a soft boiled egg on top. Please give me a “holler” below.
BLAST FROM THE PAST: Mexican Soup with Pork and Hominy (Posole) is a belly warming soup for some fall meal.
Put the milk, water, grits, salt, pepper, and garlic powder in sauce pan and bring to boil. Reduce heat and simmer 20-25 minutes until thickened.
When thicken, stir in the butter until melted.
Stir in the white cheddar (or yellow) until melted and smooth.
To plate, start by making a ring of your cooked/warm greens around the outside of the bowl/plate.
Top the greens with a big spoonful of your cheesy grits.
Fry your egg in small cup or use fry rings to keep the egg in a perfect circle. (Of course you don’t have to have a perfectly round egg.)
Top the grits with the egg. I garnished my with my cured egg yolk that I had made the week before.
I served some of my cheesy herbed pizzelles on the side.
- 1/2 c. stone ground grits (not instant)
- 2 c. milk
- 1 c. water
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/3 c. grated white cheddar cheese
- 1/4 tsp. garlic powder
- 2 Tbsp. butter
- 4 eggs
- 1 bag frozen spinach*
- 8 pieces bacon, fried
- Put the milk water, salt, pepper and garlic powder in a saucepan along with the grits and bring to a boil. Once it boils, reduce to simmer and cook 20-215 minutes until it starts to thicken, then add in the cheese and butter.
- Have the bacon fried and keep the spinach warm. When the grits are ready, fried the egg in a nonstick skillet (I used a tiny 4" non-stick pan for perfectly round eggs).
- To assemble, put a ring of spinach around the outside of the bowl or plate. Top with a large spoonful of your cheesy grits and then top with your fried egg. Garnish with the bacon and I used some of my cured egg yolk for garnishing also.
- *Originally I was going to use some fresh kale but I forgot I had already used it so I found a package of frozen spinach in my freezer and it worked great. Great color and I I had to do was thaw and heat.