Grits & Greens with Bacon
Somewhere in the South a brilliant lady came up with the term ‘Girls raised in the South – GRITS. Grits are raised with a little bit of a heavier burden carrying on the traditions of their southern roots. One of the most important is being a good southern mama. I never quite fully understood the role of a good southern mama until my son was born and boy do I have some big shoes to fill!
My son is 11 months old and exploring new foods everyday. He is very independent, insistent on feeding himself at every meal. This week we have tried scrambled eggs, grown up oatmeal and of course, grits. I was nervous as I lifted the big spoonful of grits to his mouth but he ate them and then smiled wanting more. I breathed a sigh of relief and thought to myself – son of a grits!
Grits, quick cooking – follow directions for 6 servings
3 slices bacon
2 cups spinach, rough chopped – about 2 large handfuls
1/2 cup low-fat or 2% cheddar cheese
2 tbsp parmesan cheese, grated
1/4 tsp garlic powder
cayenne pepper to taste
salt and pepper to taste
Cook grits according to package directions for 6 servings.
Cook 3 slices of bacon in a large pan, let drain on a paper towel and then wipe excess fat out of pan leaving just a light coating.
Heat pan to medium heat, toss in spinach, season with salt and pepper and cook for about a minute. Add grits to spinach, then stir in cheeses, garlic powder, cayenne and re-season with salt and pepper if needed. Let cheeses melt, then stir in crumbled bacon. Turn to a low heat to keep warm.
Fry four eggs to desired doneness. I like mine to be slightly runny. Grits should have a creamy consistency – add a little milk if they have gotten a little sticky.
Serve a fried egg on top of grits and top off with a dash of hot sauce.
This is really quick and easy breakfast, lunch or dinner. If you have leftover grits just reheat and add a little milk to get back the creamy consistency.
I prefer Frank’s Red Hot sauce. I add it to a lot of my recipes.