Slow cooker cheese grits and greens with an egg
7
Points®
Total time: 8 hr 45 min • Prep: 15 min • Cook: 8 hr 30 min • Serves: 6 • Difficulty: Easy
We topped each serving with a poached or sunny-side up egg for a Southern breakfast you’re going to love.
Ingredients
Olive oil cooking spray
5 spray(s)
Water
6 cup(s)
Uncooked corn grits
1½ cup(s)
Kosher salt
1 tsp(s)
Kale
6 oz, baby variety, firmly packed (about 4 c)
Reduced-fat cheddar cheese
1 cup(s), shredded, shredded
Black pepper
⅛ tsp(s), or to taste
Grape tomatoes
1 cup(s), halveed
Real bacon bits
6 tbsp(s), for garnish
Raw egg
6 large, cooked sunny-side up
Instructions
1
Coat inside of a 6-quart slow cooker with cooking spray.
2
Add water; whisk in grits and salt to combine (make sure there are no lumps in grits). Cover slow cooker; cook on low until grits are tender and creamy, 8 hours.
3
Uncover slow cooker; stir in kale and cheese. Cook on low (or warm setting) until kale has wilted, about 30 minutes. Taste and adjust for seasoning with salt and pepper; serve sprinkled with tomatoes and bacon bits, and topped with a sunny-side up egg.
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