Gritsch Recipe

Bring liquids to a simmer

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle simmer over medium heat. Add 1 teaspoon sea salt.

Add grits and whisk

Slowly whisk in 1.5 cups coarse yellow corn grits to the simmering liquid to prevent lumps. Reduce heat to low.

Cook and stir

Cook the grits at a low simmer, stirring frequently with a wooden spoon, until thickened and tender, about 20–25 minutes for coarse grits. If mixture becomes too thick, add up to 1/2 cup additional water or milk, a few tablespoons at a time, to reach a creamy consistency.

Finish with butter and seasonings

Remove from heat and stir in 2 tablespoons unsalted butter, 1/2 teaspoon black pepper and adjust salt to taste. Keep covered and warm while you prepare toppings.

Sauté aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1/2 cup finely diced yellow onion and cook until translucent, about 4–5 minutes. Add 2 teaspoons minced garlic and 1/2 teaspoon smoked paprika; cook until fragrant, about 30 seconds.

Add tomatoes and greens

Add 1 cup halved cherry tomatoes to the skillet and cook 2–3 minutes until they begin to soften. Add 2 cups baby spinach and cook, stirring, until wilted, about 1–2 minutes. Season with a pinch of salt and pepper.

Finish topping

Remove skillet from heat and stir in 1/2 cup grated Parmesan and 2 tablespoons chopped fresh parsley. Taste and adjust seasoning.

Poach eggs (if using)

Bring a shallow saucepan of water to a gentle simmer with a splash of vinegar. Crack eggs into small bowls and slide each into the simmering water. Poach 3–4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towel.

Or crisp bacon (if using)

For crispy bacon, heat a skillet over medium-high heat and cook 4 slices until browned and crisp, about 3–6 minutes per side depending on thickness. Drain on paper towels and chop roughly.

Ladle warm grits into shallow bowls. Spoon the sautéed tomato–spinach mixture over the grits. If using, top each bowl with a poached egg or a portion of chopped crispy bacon.

Finish with an extra pat of butter or a drizzle of olive oil, a grind of black pepper and additional grated Parmesan and chopped parsley as desired.