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Photo of Slow cooker cheese grits and greens with an egg by WW

Slow cooker cheese grits and greens with an egg

7
Points® value
Total Time
8 hr 45 min
Prep
15 min
Cook
8 hr 30 min
Serves
6
Difficulty
Easy
We topped each serving with a poached or sunny-side up egg for a Southern breakfast you’re going to love.

Ingredients

Olive oil cooking spray

5 spray(s)

Water

6 cup(s)

Uncooked corn grits

1½ cup(s)

Kosher salt

1 tsp(s)

Kale

6 oz, baby variety, firmly packed (about 4 c)

Reduced-fat cheddar cheese

1 cup(s), shredded, shredded

Black pepper

⅛ tsp(s), or to taste

Grape tomatoes

1 cup(s), halveed

Real bacon bits

6 tbsp(s), for garnish

Raw egg

6 large, cooked sunny-side up

Instructions

  1. Coat inside of a 6-quart slow cooker with cooking spray.
  2. Add water; whisk in grits and salt to combine (make sure there are no lumps in grits). Cover slow cooker; cook on low until grits are tender and creamy, 8 hours.
  3. Uncover slow cooker; stir in kale and cheese. Cook on low (or warm setting) until kale has wilted, about 30 minutes. Taste and adjust for seasoning with salt and pepper; serve sprinkled with tomatoes and bacon bits, and topped with a sunny-side up egg.

Notes

Serving size: 1 c grits plus 1 egg

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