Photo of Cheddar grits with kale & bacon by WW

Cheddar grits with kale & bacon

Points® value
Total Time
20 min
10 min
10 min
If you like a little more or less heat, feel free to adjust the amount of Cajun seasoning up or down to suit your taste. And if you want to add another layer of heat, serve this breakfast with hot sauce on the side.


Fat-free reduced sodium chicken broth

2 cup(s)

Uncooked corn grits

½ cup(s), quick cooking variety

Frozen chopped kale

2 cup(s)

Cajun seasoning

1 tsp(s)

Table salt

1 tsp(s)

Cooked Canadian bacon

2 slice(s), (3⁄4-oz) slices, diced

Low-fat shredded cheddar cheese

¼ cup(s)


  1. In small saucepan, bring broth to boil. Slowly stir in grits; reduce heat to medium-low. Cook, stirring occasionally, until grits are thickened, about 5 minutes.
  2. Meanwhile, over medium-high heat, warm medium skillet. Spray with nonstick spray. Add kale and cook, stirring frequently, until kale is wilted and any liquid has evaporated. Stir in Cajun seasoning and salt.
  3. Push kale to side of pan away from heat. Add Canadian bacon and cook until heated through, about 1 minute.
  4. Into 2 bowls, spoon warm grits; sprinkle with cheddar. Top with bacon and kale mixture.


Some brands of frozen kale are more stem than leaf. Opt for organic, which usually has more leaves than non- organic brands. Or save money by buying fresh kale in season, tearing the leaves into pieces, and freezing them in a zip-close plastic bag until needed.