Cheesy Breakfast Grits

with bacon and spinach

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Carb Conscious
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.

In Your Box (serves 2)

  • 6 Bacon Strips
  • 2 Garlic Cloves
  • 2 Green Onions
  • 6 oz. Spinach
  • ¾ cup Instant Grits
  • Info
    ⅗ oz. Butter Pats (0.66 oz.)
  • Info
    3½ oz. Cheddar Cheese, Shredded
  • ½ fl. oz. Hot Sauce
  • Nutrition (per serving)

  • Calories
    727
  • Carbohydrates
    28g
  • Fat
    60g
  • Protein
    28g
  • Sodium
    1536mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Bacon
    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.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Mince garlic. Trim and thinly slice green onions on an angle, keeping white and green portions separate.

  • Step 3 - Sauté the Spinach
    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.

  • Step 4 - Cook the Grits
    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.

  • Step 5 - Plate the Dish
    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).