A fabulous, great-for-guests brunch dish that features three staples: Bacon, Parmesan and spinach.
5 cups spinach
4 thick slices bacon
1 cup milk
1 cup plus 1 tsp. water
1/2 cup quick-cooking grits
3 large eggs, lightly beaten
1/4 cup grated Parmesan, plus more to top
1/2 tsp. salt
1/4 tsp. pepper
Active time: 25 minutes
Total time: 1 hour 15 minutes
In a skillet over medium-high heat, cook spinach and 1 tsp. water until wilted, 1 minute. Transfer to a colander; squeeze out 1 tsp. water and chop. Wipe out skillet. Cook bacon until crisp; chop 3 slices and quarter 1. Preheat oven to 400°.
In a saucepan, bring milk and 1 cup water to a simmer. Whisk in grits and cook, partly covered, over low heat, stirring, until creamy, 10 minutes.
Butter four 1-cup ramekins. In a large bowl, stir cooked grits and spinach, chopped bacon, Parmesan, salt, and pepper, then eggs. Divide mixture among ramekins and garnish with quartered bacon. Sprinkle with Parmesan and bake until just set, 20 minutes.