Grits for Breakfast, Lunch or Dinner

See full recipe on: Cookstr


2 quarts water
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon butter
1 1/2 cups stone-ground grits, yellow or white
1/2 cup half-and-half
2 tablespoons light brown sugar
1/4 teaspoon vanilla extract
1 peach, peeled, pitted, and finely chopped
1/2 cup chopped toasted pecans
2 slices bacon, cooked until crisp and crumbled
2/3 cup shredded sharp cheddar cheese
2 tablespoons extra virgin olive oil, divided
1/2 medium onion, chopped
8 ounces wild mushrooms, such as cremini, oyster, or shiitake, cut into slices
2 cloves garlic, minced
1/3 cup canned diced tomatoes, drained
1/2 cup chicken or vegetable broth kosher salt
Coarsely ground black pepper
2 tablespoons chopped fresh italian (flat-leaf) parsley
1 bag (about 6 ounces) baby spinach, finely chopped
1/4 cup grated parmigiano-reggiano cheese

Nutrition 6 servings

Per Serving % Daily Value
Calories 371
Fat 27g 41%
Carbs 23g 7%
Protein 10g 21%
Fiber 3g 15%
Cholesterol 40mg 13%
Sodium 308mg 12%


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