Meal Kit
Cheesy Breakfast Grits
with bacon and spinach
Prep & Cook Time: 30-40 min.
Cook Within: 6 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk
Chef
David Padilla
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.
In Your Box (serves 2)
- 6 Bacon Strips
- 2 Garlic Cloves
- 2 Green Onions
- 6 oz. Spinach
- ¾ cup Instant Grits
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⅗ oz. Butter Pats (0.66 oz.)
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3½ oz. Cheddar Cheese, Shredded
- ½ fl. oz. Hot Sauce
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.
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Nutrition (per serving)
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Calories726
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Carbohydrates54g
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Fat44g
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Protein27g
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Sodium1356mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 1 Medium Pot
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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1 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.
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2 Prepare the Ingredients
Mince garlic. Trim and thinly slice green onions on an angle, keeping white and green portions separate.
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3 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.
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4 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.
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5 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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