All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Put a little Southern charm on your breakfast plate with these cheesy grits. Smooth and cheddar-y corn grits are the perfect stick-to-your-ribs meal to start your stay off right, and our version studded with smoky bacon and wilted spinach is definitely next level. Top the whole thing off with a couple drops of hot sauce for a welcome kickstart to your morning.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Bacon
Prepare a plate with a paper towel. Cut bacon into ½" dice. Place bacon in a medium non-stick pan over medium-high heat (no need to preheat) and cook 5-8 minutes, stirring occasionally, or until crisp. Transfer to towel-lined plate and pour off all but 2 tsp. of bacon drippings from pan.
Prepare the Ingredients
Mince garlic. Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Sauté the Spinach
Heat pan with reserved bacon drippings over medium heat. Add garlic and white parts of green onion to hot pan and cook 1 minute, or until fragrant. Add spinach and cook 1 minute, or until just wilted. Remove from burner, stir in cooked bacon, and season with ¼ tsp. salt and a pinch of pepper.
Cook the Grits
Whisk grits into boiling water and cook 1 minute. Lower to a simmer, cover, and cook 5-7 minutes, or until grits are no longer grainy in appearance. Remove from burner. Stir in butter and shredded cheddar (reserve a pinch for garnish). Season with ½ tsp. salt and ¼ tsp. pepper. If grits are too thick, add 1 Tbsp. warm water as needed to achieve a smooth, creamy consistency.
Plate the Dish
Place cooked spinach in a bowl, followed by grits. Garnish with green parts of green onions, reserved shredded cheddar, and hot sauce (to taste).
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