Cheddar Grits with Bacon and Kale

8
8
8
Smartpoints value per serving
Total Time
18 min
Prep
8 min
Cook
10 min
Serves
4
Difficulty
Easy
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.

Ingredients

water

4 cup(s)

uncooked corn grits

1 cup(s), quick-cooking

uncooked kale

3 cup(s), lightly packed

Cajun seasoning

2 tsp

table salt

¼ tsp

uncooked Canadian bacon

3 oz, 4 (3/4-oz) slices, diced

reduced-fat cheddar cheese

4 oz, shredded (1/2 cup)

olive oil cooking spray

1 spray(s)

Instructions

  1. 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.
  2. 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.
  3. Push kale to one side of pan. Add Canadian bacon and cook, stirring once or twice, until heated through, about 1 minute.
  4. Spoon grits evenly into 4 bowls. Top evenly with kale-bacon mixture and sprinkle each serving with 2 tablespoons Cheddar.
  5. Per serving: 1 1/4 cups

Notes

Start your meal with a fresh citrus salad of grapefruit and orange segments sprinkled thinly sliced fresh mint and pomegranate arils, which can be found fresh and frozen, all for 0 SmartPoints.

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