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Grits for Breakfast, Lunch or Dinner


Grits for Breakfast, Lunch or Dinner Recipe

Ingredients:
  • 2 quarts water
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon butter
  • 1½ cups stone-ground grits, yellow or white
  • ½ cup half-and-half
  • 2 tablespoons light brown sugar
  • ¼ teaspoon vanilla extract
  • 1 peach, peeled, pitted, and finely chopped
  • ½ 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
  • ½ 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
  • ½ 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
  • ¼ cup grated Parmigiano-Reggiano cheese
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 221kcal (11%)
Total Fat 8g (12%)
Saturated Fat 4g (21%)
Cholesterol 20mg (7%)
Total Carbohydrate 31g
Dietary Fiber 2g
Sugars 0g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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