I think it’s apparent-if you look at my other posts-that I am a true southern girl and I love my grits! I think they may be the most under appreciated breakfast food ever. And I don’t believe that have to remain in the hot cereal category-I think they’re a crossover dish that can be enjoyed at any meal time! Not to confuse you, but even after all that talk…I served these grits with eggs. For lunch. As a salad. So we’ve crossed over mealtimes in a big way with this southwest style dish or breakfast/lunch goodness!
Southwest Grits and Eggs( Over Spinach)
Prep time: 20 mins. Servings: 4 Calories: 325 per serving
1/2 green bell pepper
2 green onions
1 cup sliced mushrooms
1 cup dry quick grits
1/2 cup of finely shredded Monterey Jack cheese
1 cup of black beans
1/4 cup of tomatillo
1/2 cup of salsa
6 cups of raw spinach
2 small tomatoes
1/2 tsp. garlic powder
Salt and pepper to taste
1/2 cup of fresh cilantro if desired
Boil water and prepare grits as directed by the package.
Lightly spray a medium sized pan with oil and add mushrooms, and chopped onion and pepper. Cook on medium/high heat until browned.
Add tomatillo, salsa, beans and garlic powder.
Add sautéed mixture into the pot with the cooked grits. Mix well and add cheese and salt and pepper.
Wipe of any leftover pieces from your sauté pan and again lightly spray with cooking spray or oil. Crack eggs into pan and gently break yolks without disturbing the egg. When the whites lose translucency, flip and cook the other side.
Separate spinach onto four plates. Dish grits over spinach and top with a cooked egg. Slice tomatoes and place 1-2 slices on top of each egg. Sprinkle with cilantro and cracked black pepper.
Enjoy your breakfast/lunch/whatever creation! Who cares what meal it is when it tastes this good?!