Description
Creamy cheesy grits served with sautéed spinach and topped with crispy fried eggs for a comforting breakfast or brunch.
Ingredients
- 1 cup stone‑ground grits
- 4 cups water (or milk for creamier texture)
- ½ teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 2 cups fresh spinach, roughly chopped
- 1 tablespoon olive oil or butter (for spinach)
- 4 large eggs
- 1 tablespoon butter or oil (for frying eggs)
- Salt and pepper, to taste
- Optional: pinch of red pepper flakes or freshly cracked black pepper
Instructions
- Bring water (or milk) and salt to a boil in a medium saucepan.
- Slowly whisk in the grits, reduce heat to low and cook, stirring frequently, until thick and tender, about 20–25 minutes (follow package directions).
- Once thickened, stir in the shredded cheddar cheese until melted and smooth; cover to keep warm.
- Meanwhile, heat olive oil or butter in a skillet over medium heat. Add spinach and sauté until wilted, about 2–3 minutes. Season with salt and pepper. Keep warm.
- In a separate non‑stick skillet over medium heat, melt butter or heat oil. Crack in eggs and fry to your desired doneness (sunny‑side up or over‑easy), seasoning with salt and pepper.
- To serve, spoon cheesy grits into bowls, top with sautéed spinach, and finish with a fried egg (or two). Sprinkle red pepper flakes or black pepper if desired.
Notes
- Stone‑ground grits have the best texture, but quick‑cooking grits work too—just adjust cooking time.
- For extra creaminess, stir in a splash of cream or a pat of butter at the end.
- Feel free to swap cheddar for pepper jack or gruyère for a flavor twist.
- Vegetarian option: omit eggs or use poached eggs instead.