Gussied-Up Breakfast Grits

🥘 Ingredients

• bacon
  4 strips
• butter
  1 tbsp
• grits
  1 c
• pepper
  1 tsp
• red onion
  1 unit
• roma tomato
  2 unit
• salt
  1 tsp
• spinach
  2 c
• vegetable oil
  1 tbsp
• water
  2 c
• yukon gold potatoes
  8 oz

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

   Preheat oven to 400 degrees. Quarter roma tomato lengthwise. Cut yukon gold potatoes into ½-inch cubes. Halve, peel, and dice red onion into ½-inch pieces.

   roma tomato: 2 unit, yukon gold potatoes: 8 oz, red onion: 1 unit
2. 

   2

   Spread out tomatoes on a lightly oiled baking sheet . Season with salt and pepper . Roast in oven until soft and jammy ⏱️ 15 minutes . Meanwhile, bring 2 cups of water and a pinch of salt to a boil in a small pot .

   salt: 1 tsp, pepper: 1 tsp, water: 2 c
3. 

   3

   Place half the bacon in a large, empty large pan over medium-high heat. Cook until bacon is crispy ⏱️ 5 minutes per side. Remove from pan and set aside to drain on paper towels. Keep any rendered grease in pan.

   bacon: 4 strips
4. 

   4

   Add potatoes and onion to same pan. Cook, tossing, until potatoes are crisp and onion is very soft ⏱️ 15 minutes . Add a drizzle of vegetable oil if pan seems dry. Season with salt and pepper. Stir spinach into pan, tossing to wilt. Season with salt and pepper.

   vegetable oil: 1 tbsp, spinach: 2 c
5. 

   5

   Once water is boiling, slowly pour grits into pot while whisking to combine. Lower heat and reduce to a simmer. Cook until grits are thick and creamy ⏱️ 10 minutes . Stir in butter and season to taste with salt and pepper. If grits become stiff, add a splash of water to loosen.

   grits: 1 c, butter: 1 tbsp
6. 

   6

   Divide grits between plates and top with hash and tomatoes. Crumble bacon over top and serve.