When a savory recipe is made and loved in my household as much as this one, I know I can’t wait long before sharing it with you. Andy & I have enjoyed this for breakfast more Sunday mornings than I can count, and the flavor and texture combo is so great- I knew you all had to know about it.
Until recently- I thought grits were bland mush that existed in the south as form of torture. They never looked very good, and the one time I tried them at Cracker Barrel I was left un-impressed. That was before I understood the amazing-ness that are cheesy, buttery grits which are the perfect vessel for a number of things like- bacon, grilled shrimp, and in this case spinach and runny eggs. Even though we consider this to be a bit of a special breakfast, it takes very little time to make and is so creamy and delicious. I love that I’m getting some protein and greens in addition to the decadent grits.
Did you know that grits and polenta start as the same thing and the only difference comes in how you prepare them? I didn’t until my sister heard it from Alton Brown who is incidentally the brains behind the grits recipe. We seriously make it ALL the time- it’s just so creamy and delicious. If you like me are a grits skeptic this may just be the recipe to change your mind!
- 1 cup whole milk
- 1 cup water
- 1 teaspoon kosher salt
- 1/2 cup grits*
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 ounces cheese (cheddar, parmesan, gouda etc), shredded
- large handful of fresh baby spinach
- 4 eggs
- Place the milk, water, and salt into a medium-sized pot over medium-high heat and bring to a boil.
- When the milk mixture is boiling, slowly add the grits in while whisking. Lower the heat and cover. Remove cover every minute or two continuing to stir to prevent clumping or sticking. Cook until grits are creamy. (Time will vary depending on what type of grits you use.)
- Remove from the heat, the black pepper and butter and cheese. Stir until well combined and melted.
- Toss in the spinach and stir, folding the hot grits over the spinach until it is wilted.
- Fry the eggs as desired, (I like mine over-easy.) Spoon grits and spinach into bowls and top with fried eggs.
*I used quick-cooking grits which only take about 5 minutes. If you aren't using this type you'll want to allow 15-20 minutes for the grits to absorb all the liquid and get creamy.
Grit recipe adapted from Alton Brown