Cheesy Grits with Spinach and Fried Eggs
  • 1 cup whole milk
  • 1 cup water
  • 1 teaspoon kosher salt
  • ½ cup grits*
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 ounces cheese (cheddar, parmesan, gouda etc), shredded
  • large handful of fresh baby spinach
  • 4 eggs
  1. Place the milk, water, and salt into a medium-sized pot over medium-high heat and bring to a boil.
  2. When the milk mixture is boiling, slowly add the grits in while whisking. Lower the heat and cover. Remove cover every minute or two continuing to stir to prevent clumping or sticking. Cook until grits are creamy. (Time will vary depending on what type of grits you use.)
  3. Remove from the heat, the black pepper and butter and cheese. Stir until well combined and melted.
  4. Toss in the spinach and stir, folding the hot grits over the spinach until it is wilted.
  5. Fry the eggs as desired, (I like mine over-easy.) Spoon grits and spinach into bowls and top with fried eggs.
*I used quick-cooking grits which only take about 5 minutes. If you aren't using this type you'll want to allow 15-20 minutes for the grits to absorb all the liquid and get creamy.

Grit recipe adapted from Alton Brown
Recipe by The Baker Chick at