Creamy Grits with Eggs

Yield 6

Pillar of Nutrition Eat the Rainbow, Lean on Protein, All in for Whole Grains

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Creamy Grits with Eggs

This Southern-inspired dish combines creamy grits with eggs, sautéed spinach, juicy tomatoes, and fresh avocado for a colorful and satisfying meal. It's a great recipe for practicing stovetop cooking skills, learning different ways to prepare eggs, and exploring how whole grains, protein, and vegetables can come together in one dish!

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Ingredients

• 1 cup stone-ground corn grits, preferably whole-grain
• 4 cups water, plus more as needed
• ¾ teaspoon sea salt
• 2 tablespoons unsalted butter
• ¼ cup heavy cream, optional
• 4 eggs
• 1 pint cherry tomatoes
• Fresh spinach, for sautéing
• 1 avocado, sliced
• Olive oil, for cooking
• Salt and black pepper, to taste
• Hot sauce, optional

Directions

1. In a medium pot, bring 4 cups water and salt to a boil.
2. Slowly add the corn grits, whisking continuously to prevent lumps from forming.
3. Reduce the heat to low and cook for 20–30 minutes, stirring often, until the grits are thick, creamy, and tender. Add more water as needed if they become too thick.
4. Stone-ground grits may take longer depending on the variety.
5. Remove the pot from the heat and stir in the butter and heavy cream, if using. Season with additional salt and pepper to taste. Cover and set aside to keep warm.
6. Wash the tomatoes and spinach.
7. Heat a drizzle of olive oil in a large skillet over medium-low heat. Add the tomatoes and a pinch of salt and pepper. Cook for 4–6 minutes, stirring occasionally, until softened. Transfer to a bowl and set aside.
8. In the same skillet, heat another drizzle of olive oil over medium heat. Add the spinach and cook for 2–3 minutes, stirring occasionally, until wilted. Remove from the skillet and set aside.
9. Add a little more olive oil to the skillet. Crack the eggs into the pan and cook thoroughly. For scrambled eggs, whisk the eggs in a bowl before adding them to the skillet.
10. Cut the avocado in half, remove the pit, and carefully slice the flesh.
11. Divide the warm grits evenly among 6 bowls.
12. Top each bowl with the cooked eggs, sautéed tomatoes, spinach, and sliced avocado.
13. Sprinkle with additional black pepper and serve with hot sauce, if desired. Enjoy!

Notes

Variations to Try

• Try different egg styles! Experiment with scrambled, fried, or hard-boiled eggs. How does each cooking method change the taste and texture?
• Make cheesy grits! Stir 1 cup grated cheddar cheese into the warm grits for extra flavor.
• Add more colorful vegetables! Try sautéed bell peppers, mushrooms, zucchini, or kale.
• Try different toppings! Add chopped green onions, fresh herbs, or a sprinkle of paprika.
• Make it dairy-free! Substitute olive oil for the butter and skip the heavy cream.
• Add some beans! Top with black beans or white beans for additional plant-based protein and fiber.

Something to Chew On

• What are grits made from? How is corn used in different dishes and cultures around the world?
• What happens to grits when they cook? Why do they absorb water and become thick and creamy?
• What are some different ways to cook eggs? How does the texture of an egg change when it is scrambled, fried, or boiled?
• Why is protein important for our bodies? How do eggs help our muscles grow and repair?
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• Why should we eat a variety of colorful vegetables? What nutrients do spinach, tomatoes, and avocados provide?