Categories: Breakfast

Ingredients

• 1 cup quick-cooking grits
• 1/4 cup shredded Parmesan
• 5 slices bacon
• 1/2 lb. asparagus, trimmed and chopped
• 5 oz. baby spinach
• 2 scallions, sliced
• hot sauce

Directions

1. In saucepan, boil 4 cups water; whisk in grits. Cook over medium high, stirring occasionally, until thickened, 6 minutes. Off heat, stir in cheese; season and cover.

2. In skillet, cook bacon over medium until crispy, about 8 minute. Transfer to paper towels. Cook asparagus in pan drippings over medium, stirring often, until tender, about 4 minutes. Add spinach and scallions and stir until wilted, about 1 minute; season. Divide grits among plates. Top with spinach mixture, crumbled bacon and hot sauce.

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