Slow-Cooker Cheese Grits & Greens with an Egg
Uncooked corn grits
1 tsp, or to taste
6 oz, baby variety, firmly packed (about 4 cups)
Reduced-fat cheddar cheese
4 oz, shredded
⅛ tsp, or to taste
1 cup(s), halved
Real bacon bits
6 Tbsp, for garnish
6 large egg(s), cooked sunny-side up
- Coat inside of a 6-quart slow cooker with cooking spray.
- 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.
- 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.
- Serving size: 1 cup grits plus 1 egg