Cheese grits with greens and eggs
1 tsp, or to taste
uncooked corn grits
6 oz, baby variety, firmly packed (about 4 c)
reduced-fat cheddar cheese
4 oz, 1 cup shredded
⅛ tsp, or to taste
1 cup(s), or cherry tomatoes, halved
ready cooked bacon
3 slice(s), warmed and crumbled
6 large, cooked sunny-side up or poached
- Spray insert of 6-quart slow cooker with nonstick spray.
- Pour water into slow cooker; slowly whisk in grits. Add salt. Cover and cook until grits are tender and creamy, about 8 hours on Low. Stir in kale and Cheddar. Cover and cook until kale is wilted, about 30 minutes longer; stir in pepper. Taste and add additional salt and pepper, if desired.
- Spoon grits mixture evenly into 6 large shallow bowls. Sprinkle with tomatoes and bacon; top with eggs
- Per serving: 1 cup grits mixture, about 4 tomatoes, and 1 egg