Homemade goat cheese grits are incredibly creamy and served with garlic butter mushrooms and spinach on the side and beautiful fried eggs on top for a hearty breakfast!
Is there a heartier, more comforting breakfast on the planet than a big ‘ol bowl of creamy grits and eggs??
We’re even upping the ante today and throwing a mess of garlic butter mushrooms and spinach on top! And of course the almighty goat cheese. You just can’t go wrong here.
Breakfast has NEVER looked more beautiful! These loaded bowls definitely do the breakfast game right.
Whenever Jason and I travel up north for a weekend at the cabin, grits and eggs are almost always on the menu. It’s just one of those cozy weekend vacation breakfasts that never gets old.
I’ve been wanting to put a more elegant spin on this homey classic for awhile now, so these colorful bowls are definitely hitting that goal!
These Goat Cheese Grits feature…
- Incredibly creamy homemade grits with soft goat cheese melted inside
- Sautéed mushrooms and baby spinach with flavorful garlic butter
- Beautiful fried eggs with a sprinkle of fresh chives on top.
Making the Goat Cheese Grits
(scroll to the bottom of the post for the full recipe!)
Ingredients You’ll Need
- Grits – we recommend old-fashioned corn grits for this recipe (such as Quaker) Do not try to substitute quick-cooking grits in this recipe.
- Bay leaves – a bay leaf adds flavor while the grits are boiling.
- Goat cheese – fresh goat cheese crumbled into bite-sized pieces. Feel free to sub in another cheese if you’re not a fan of goat!
- Butter – a little butter in the grits + a little butter for the mushrooms and spinach.
- Olive oil – along with the butter, this is what you will saute the mushrooms and spinach in.
- Mushrooms – cremini or button mushrooms are amazing here! Any kind of mushroom will work though.
- Spinach – a few cups of baby spinach for sautéing with the mushrooms.
- Garlic – fresh garlic is a must here!
- Eggs – we prefer a simple fried egg for topping each bowl of grits.
- Chives – a sprinkle of fresh minced chives gives the rich grits a little fresh herby punch.
Tips for Making Perfect Grits
- Bring grits to a boil then let sit offheat – to do this, you’ll bring the grits, water, and a bay leaf to a boil, then cover and let it sit offheat for 15 minutes. This soaking method helps make for perfectly soft and creamy grits.
- Cook grits low ‘n’ slow – once the grits have soaked in boiling water, you will return them to medium-low heat and stir occasionally 15-20 minutes until water is evaporated and grits are tender and creamy.
- Add cheese + fat – you will want to fold soft goat cheese and just a tablespoon of butter into grits once they’re offheat and finished cooking. This will add that signature richness you typically have in grits.
Making the Mushrooms + Spinach
Once the grits are finished cooking, you can let them sit covered offheat while you prepare the vegetables. (if your grits dry out too much, whisk in several tablespoons hot water until they’re creamy again)
To make the mushroom + spinach topping, you will first want to prepare your mushrooms. Tear mushrooms into 1-in pieces and sauté in hot olive oil until just tender.
Now you will add fresh minced garlic, a little butter, and a few handfuls of baby spinach. Toss the skillet around several minutes until the spinach is just wilted. Season well with salt and pepper to taste and you’ve got part 2/3 in operation grits done!
What to Serve with Grits
Last but not least, we highly recommend serving these grits with your choice of egg! We typically go for an over easy or fried egg, but feel free to use your favorite!
Spoon grits into serving bowls, top with sauteed veggies, and carefully set egg on top. For a little extra pop of herbiness, we love a generous sprinkle of fresh minced chives on top!
And more goat cheese crumbles if you’re into that which I very much hope you are. Otherwise, send ’em on over my way.
These creamy grits kinda remind me of a something you’d order at a brunch out with the girlfriends. Only they are MUCH cheaper to make at home and honestly, I think they’re better than any restaurant.
Plus bottomless mimosas at home alongside a bowl of these grits is always an option without breaking your bank.
This hearty breakfast is just overall a win, y’all. Grits can and WILL be an elegant breakfast experience!
More hearty breakfasts you might want to cook up next!
- Spinach Chickpea Sweet Potato Breakfast Hash
- Blueberry Pie Cheesecake Overnight Oats
- Skillet Basil Pesto Sausage Caprese Quiche
Watch these grits made step-by-step on Google Web Stories!
Goat Cheese Grits with Garlic Butter Mushrooms and Spinach
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Ingredients
Goat Cheese Grits
- 6 cups water
- Salt and pepper to taste
- 1-1/2 cups old-fashioned corn grits (not quick-cooking)
- 1 medium bay leaf
- 1/2 cup crumbled goat cheese
- 1 tablespoon butter
Garlic Butter Mushrooms and Spinach
- 1 tablespoon olive oil
- 1 lb cremini or button mushrooms, stems removed and mushrooms torn into 1-in pieces
- 2 cups baby spinach
- 1 tablespoon butter
- 3 cloves garlic, minced
- Salt and pepper to taste
- 4 large eggs
- Minced fresh chives for serving
Instructions
Goat Cheese Grits
- In a large saucepan, add water and lightly salt. Add grits and bay leaf. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit offheat 15 minutes to soak grits.
- Return grits to medium-low heat and uncover. Cook grits over medium-low heat, stirring occasionally until water is absorbed and grits are tender, about 15-20 minutes.
- Remove grits from heat and discard bay leaf. Fold crumbled goat cheese and butter into grits with a rubber spatula until melted. Season grits with additional salt and pepper to taste, cover, and keep warm while you make the mushrooms.
Garlic Butter Mushrooms and Spinach
- In a large skillet, heat olive oil over medium-high heat until pan is hot and olive oil is shimmery. Add mushrooms to pan and saute, stirring mushrooms occasionally until they are lightly-browned and just barely tender (about 2-3 minutes)
- Add spinach, butter, and garlic to mushrooms to mushrooms and saute an additional 2-3 minutes until spinach is wilted and garlic is fragrant. Season mushrooms with salt and pepper to taste. Keep mushrooms warm.
- Cook eggs your preferred way in a nonstick pan over medium heat (sunny-side up, over-easy, fried, etc.)
- Divide grits between 4 serving bowls and top with mushrooms and egg. Sprinkle each bowl with fresh minced chives and serve immediately. Enjoy!
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