Cheddar Grits with Bacon and Kale
- Total Time
The key to creamy, lump-free grits is slowly adding the grits while constantly whisking. Once all the grits are added, it's just a matter of cooking them until they are nicely thickened.
uncooked corn grits1 cup(s), quick-cooking
uncooked kale3 cup(s), lightly packed
Cajun seasoning2 tsp
table salt¼ tsp
uncooked Canadian bacon3 oz, 4 (3/4-oz) slices, diced
reduced-fat cheddar cheese4 oz, shredded (1/2 cup)
olive oil cooking spray1 spray(s)
- Bring water to boil in medium saucepan. Slowly whisk in grits. Reduce heat to medium-low and cook, stirring occasionally, until grits have thickened, about 5 minutes. Remove saucepan from heat and cover to keep warm.
- Meanwhile, heat large skillet over medium-high heat. Add kale and spray with olive oil nonstick spray, tossing until coated. Cook, stirring frequently, until kale is wilted and any liquid has evaporated, about 2 minutes. Stir in Cajun seasoning and salt.
- Push kale to one side of pan. Add Canadian bacon and cook, stirring once or twice, until heated through, about 1 minute.
- Spoon grits evenly into 4 bowls. Top evenly with kale-bacon mixture and sprinkle each serving with 2 tablespoons Cheddar.
- Per serving: 1 1/4 cups