Toaster Baked Grits with Bacon and Spinach Recipe
Photo: Lynn Andriani
We've tweaked the original recipe that appeared on Oprah.com to make it suitable for cooking in a toaster oven.
Serves 4
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
Butter
In a skillet over medium-high heat, cook spinach and 1 tsp. water until wilted, 1 minute. Transfer to a colander; squeeze out excess water and chop. Wipe out skillet. Cook bacon until crisp; chop 3 slices and quarter 1. Preheat oven to 400° F using the "bake/toast" function.
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 place the ramekins on the toaster oven tray. Bake until just set, 15 minutes. Let sit 5 to 10 minutes before serving.
Serves 4
Ingredients
Directions
In a skillet over medium-high heat, cook spinach and 1 tsp. water until wilted, 1 minute. Transfer to a colander; squeeze out excess water and chop. Wipe out skillet. Cook bacon until crisp; chop 3 slices and quarter 1. Preheat oven to 400° F using the "bake/toast" function.
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 place the ramekins on the toaster oven tray. Bake until just set, 15 minutes. Let sit 5 to 10 minutes before serving.
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