Goat Cheese Grits with Garlic Butter Mushrooms and Spinach

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!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings servings

Calories 318kcal

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!

Nutrition