The first time I tried grits was a month or so ago when I was making food for The Bahamas as part of my international cooking challenge. Since then, I’ve been experimenting, and I love the way they can be enhanced by adding just about anything you like.
Since I also like adding vegetables like spinach in ways I can’t really taste them, I came up with these cheesy spinach grits. I added bacon and an egg, and some green onion and everything bagel seasoning, and I was really pleased with the result!
What is Everything Bagel Seasoning?
For those who don’t know, everything bagel seasoning is a mix of salt, sesame seeds, poppy seeds, and dehydrated garlic and onion. There are some variations available, but this is the standard combination. This is the topping that can be found on an everything bagel, made popular in the United States.
I don’t buy that many seasoning blends, but this is one I really like. It’s great on eggs and on vegetables and, of course, it makes a great topping for rolls instead of plain sesame seeds.
If you don’t have this seasoning or don’t want to use it, feel free to substitute just about anything you like. Cajun seasoning would be great, or you could try dukkah or just a handful of chopped fresh herbs.
How to Make Cheesy Spinach Grits with Bacon and Eggs
Set a skillet over medium heat and add the bacon. Cook until crispy, around 5 minutes, and then roughly chop and set aside.
At this point, you can start cooking your eggs, You can cook them however you like, but here I chose to boil mine.
In a small saucepan, add the water, milk, a dash of salt, and crushed red chiles, if using. Bring to a boil, then stir in the grits and cover. Cook for 4 minutes, stirring a few times.
If you have regular grits instead of quick, you’ll probably need to extend the cooking time by about 5 minutes. Check the package directions to make sure. You want the grits to be nearly done before the next step, so cook for about a minute less than the package indicates.
Add Spinach and Cheese
Stir in the spinach and cook, covered, for another minute. Then add the cheddar and pecorino, if using, and stir until melted. Add more salt if needed.
At this point, you can cook a little longer if the grits aren’t thick enough, or stir in a little more water or milk to thin them out. I like mine to be on the thicker side.
Scrape grits into a bowl, and top with the bacon, green onions, and eggs. Sprinkle with everything bagel seasoning, or replace with your favorite seasoning if you like.
Cheesy Spinach Grits with Bacon and Eggs
- 2 strips bacon
- 1/2 cup water
- 1/2 cup milk
- Salt to taste
- 1 pinch crushed red chiles optional
- 1/4 cup quick grits see note
- 1/3 cup grated cheddar
- 1 tablespoon grated pecorino romano optional, can also use parmesan
- 2 cups baby spinach roughly chopped
- 1 green onion sliced
- 1-2 eggs
- Everything bagel seasoning optional, to taste
- Set a skillet over medium heat and cook bacon until crispy, about 5 minutes. Chop roughly and set aside.
- Start cooking the eggs to your liking. Whatever you prefer works! I boiled mine here.
- In a saucepan, add the water, milk, a dash of salt, and crushed red chiles, if using. Bring to a boil, then stir in the grits. Cover, reduce heat to low, and cook for 4 minutes, stirring a few times.
- Stir in the spinach and cook, covered, for a further minute. Then add cheddar and pecorino, if using, and stir until melted. Season to taste with more salt if needed. Cook a little longer for thicker grits or add more water or milk to make them thinner.
- Serve grits in a bowl, topped with the bacon, green onion, and egg. Sprinkle with everthing bagel seasoning, or replace with seasoning of choice. Enjoy!
Did you make this recipe? If so, follow @theflavorvortex on Instagram and post a picture using #theflavorvortex as I would love to see it!