Creamy, cheesy whole grain grits bowl with smoky bacon, a runny poached egg, and loads of sautéed veggies. Wholesome and comforing, adaptable, easy-to-make, and ready in under 30!
Aren’t bowls just so much fun?!? Don’t get me wrong, I am a big supporter of the plate as well. But something about a wide bowl loaded with yummy, healthy textures and flavors just feels so satisfying. They’re also helpful if you’re one of those people who feels the need to mix together all your food. (That’s ok, no judgment.)
And I know I’m not the only one who feels this way: Rice bowls, burrito bowls, taco bowls, Buddha bowls (I’m not even sure I understand that one), acai bowls, smoothie bowls… The “bowl” fad is running strong.
But I’m officially starting a new trend: THE CHEESY GRITS BOWL
Yes, this shall now be a thing. Creamy, fluffy, whole grain goodness (which actually doesn’t require butter) folded with melty, smoky cheese, and topped off with all your favorites. The bacon-runny egg-sautéed veggie-Hawaiian spice combo is really hard to beat, but the options are endless! Cajun or BBQ shrimp, BBQ pork or chicken, mini saucy meatballs, ragu, or even an all-veggie version…ooooooooh like caponata! For now, check out these recipes with grits/polenta! BBQ Shrimp and Grits, Bacon-Wrapped Pork Tenderloin over Polenta, Bacon-Wrapped BBQ Chicken Meatballs with Grits, Pomodoro Meatballs over Parmesan Polenta, and Seared Scallops over Cheddar Polenta with Pan-Sauce.
So why grits? Grits are easy, wholesome, and ready in under 15 minutes! They’re also versatile, just waiting to be loaded with any combo of healthy proteins and fats, colorful veggies, and yummy sauces. Thus, the perfect canvas for culinary creativity AND base for an easy, satisfying, healthy meal. Oh, and don’t forget about comfort food. Grits never fail to make the Alabamian deep in my soul sing…Southern comfort is something we did right.
Plus, if you’re feeling fancy one night, just call it a creamy polenta bowl instead…And voila! Impressive, romantic candlelight dinner is served.
This version of the cheesy grits bowl is WINNING with smoked gouda, turkey bacon, a runny poached egg, all the colorful veggies, and smoky-herby-salty Hawaiian rub by Salty Wahine. But no worries if you don’t have these exact ingredients! In place of the Hawaiian rub, you can just toss together Italian seasoning (~1/2 tsp), paprika (~1/4 tsp), garlic and/or onion powder (~1/8 tsp each), sea salt (to taste), and black or red pepper (to taste). Sprinkle some on the veggies as they cook, and use some to top off the egg as well. Also, this tastes incredible with sharp or smoked cheddar if you don’t have smoked gouda. Have fun with your flavor pairings!
Just look at that beautiful thick stream of gold flowing into the soft oasis below…Oh my flippin’ gosh I love eggs. Nature’s multivitamin, you know?
Finally, this is nighttime dinner perfection for me. (I don’t get why people associate eggs exclusively with breakfast; they’re for any and all the time, day or night, amirite?) But this would of course make an awesome breakfast, brunch, or lunch as well.
Easy Cheesy Grits Bowl with Egg and Veggies
Creamy whole grain grits with melty smoked gouda, crisp bacon, a runny egg, and loads of delicious veggies! Easy and wholesome comfort food for breakfast, lunch, or dinner!
Notes
*I love the grits/polenta from Bob's Red Mill . If using a different brand, check the package directions and adjust cooking time and/or water as needed.
**You can use whatever mix of veggies you have on-hand.
***From Salty Wahine (This is AMAZING!), or make your own: 1/2 tsp Italian seasoning + 1/4 tsp paprika + 1/8 tsp onion powder + 1/8 tsp garlic powder + sea salt and black/red pepper, to taste
****Just before adding the eggs, I like to zap the bowl in the microwave about 30 seconds. Ensures that everything is hot at the same time and that grits have the optimal texture (so much creamier when hot!), without overcooking the egg.
Ingredients
For the grits:
- 1/2 cup | 70 g white or yellow corn grits*
- 1 cup + 1 Tbsp water
- 1/2 cup milk (1% or higher)
- 1/8 tsp sea salt
- 1 - 1.5 oz smoked gouda or cheddar, shredded
- ~1 tsp butter, to taste
For the bowls:
- 2 slices bacon (I use turkey bacon)
- ~2 Tbsp chicken broth
- 1/4 cup sliced yellow onion**
- 3-4 oz cremini mushrooms, sliced
- 1/2 cup sliced red bell pepper
- 1/2 tsp freshly minced garlic
- 1 cup spinach
- 1/2 cup frozen baby sweet peas, thawed
- 1 tsp Hawaiian rub***
- 1/2 Tbsp vinegar or lemon juice (for poaching)
- 2 eggs
- 1 tsp chopped fresh chives (opt.)
Instructions
- To make the grits: Bring water and salt to a boil in a small saucepan. Immediately (you don't want your water to boil away!) stir in the grits and reduce the heat. Then pour in the milk while stirring. Bring to a very light bubble, and cook over low heat 6-8 minutes, stirring occasionally. When the liquid is absorbed, cover, remove from heat, and rest another 5-8 minutes. Fold in cheese and butter.
- Meanwhile, cook bacon in a skillet over medium-low heat on each side until crisp.
- While pan is still hot, add broth, onion, mushrooms, and bell peppers, stirring to scrape up browned bits. Sprinkle in about 1/2 tsp Hawaiian rub. Sauté over medium heat 3-4 minutes, or until peppers are crisp-tender. Add garlic and cook another 30 sec. Next, add spinach and peas; stir until spinach is wilted, adding a little more broth as needed.
- Divide grits and veggies between two shallow bowls. Pour extra juices from skillet over grits. Tear bacon and assemble on top of grits.****
- Poach the eggs: Bring water and lemon juice/vinegar to a gentle boil in a shallow pan on the stovetop (You can use the same skillet after removing the veggies.) Gently crack in eggs. Cook about 2 minutes, or until whites are set. Gently spoon water over yolk in the last couple seconds. Carefully remove with a slotted spatula and serve over grits.
- Top with extra Hawaiian rub and chopped fresh chives, if desired.
