Wednesday
Mar032010
Recipe: Wilted Spinach and Bacon Cheese Grits
Wednesday, March 3, 2010 at 4:00PM 
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
8 oz. baby spinach (by weight, about a half bag)
1 clove of garlic
1/2 small shallot
2 tbsp olive oil
2 strips bacon cooked (thick cut preferred)
1 c stone ground yellow grits
2 tbsp butter
crumbled feta
salt & pepper to taste
Prepare the grits based on directions with one exception, while the grits are setting add the two tablespoons of butter. That can only make it taste better right? It usually takes about 15 minutes for grits to finish cooking so in the mean time get the other ingredients ready. Mince the garlic, slice the shallots into thin slivers, and dice the bacon. Put a pan on the stove at medium-high heat and pre-heat for 1-2 minutes. Add the olive oil and garlic to the pan and just before they start turning brown add the shallots. Once the shallots and garlic have given out enough of their flavor, about 2 minutes, add the bacon and spinach and heat for another minute, until the spinach is coated. Remove from the heat. Plate the grits, spoon over the wilted spinach and top with crumbled feta, salt, and pepper. Voila!
A great sides to this dish are some fresh eggs. These are eggs from Rusty Gate Farms which are quite possibly the richest eggs I've ever eaten. When they get their farm to larger audiences I'll make sure to let everyone know. In the mean time, keep the name in your ears! Thank you to Stephanie for the beautiful eggs.
--Joe Kwon
Reader Comments (4)
i'm not the biggest fan of grits, but these look freaking awesome!!! Definitely going to have to try this? Have you ever made it with polenta? I bet that would be good too.
WOW--so love photos of the food! Can't wait to try the try the grits. I'm a northern girl--not much on grits--I must have been waiting for your creative recipe!! Thanx!
Saw your write-up in News & Observer. Love the photos, especially of the grits. Grew up eating grits, but not a big fan. Ran out and bought ingredients and made initial batch. EXCEPT that I am experimenting with cheeses other than feta. Colby Jack is good. Looking forward to trying Gruyere, parmesan/cheddar blend, and maybe Monteray Jack for some kick (or just add some crushed red pepper?)
YUM !!! Searching your archives tonight, and looking forward to future entries.
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