Corn Grits / Polenta
Corn Grits / Polenta is a easy American recipe that serves 2. 440 calories per serving. Recipe by Bob's Red Mill on YouTube.
Prep: 10 min | Cook: 30 min | Total: 50 min
Cost: $12.10 total, $6.05 per serving
Ingredients
- 1 cup Bob's Red Mill Yellow Corn Grits (coarsely ground, includes bran and germ for extra flavor and nutrition)
- 3 cups Water (for cooking the grits)
- 1 pinch Salt (season the grits while cooking)
- 0.5 cup Sharp Cheddar Cheese (shredded; adds richness and flavor)
- 2 cups Fresh Spinach (packed, washed and trimmed)
- 1 teaspoon Olive Oil (for sautéing the spinach)
- 2 Large Eggs (fresh, for poaching)
- 1 pinch Black Pepper (optional, for finishing)
Instructions
Boil Water
Pour 3 cups of water into a medium saucepan, add a pinch of salt, and bring to a rolling boil over high heat.
Time: PT5M
Temperature: 100°C
Cook the Corn Grits
Stir in 1 cup of Bob's Red Mill Yellow Corn Grits, reduce heat to low, and simmer, stirring occasionally, until the grits are soft and creamy.
Time: PT15M
Temperature: 90°C
Add Cheddar Cheese
Remove the saucepan from heat and fold in ½ cup shredded sharp cheddar cheese until fully melted and incorporated.
Time: PT2M
Sauté Spinach
While the grits are cooking, heat 1 tsp olive oil in a small skillet over medium‑high heat. Add the packed spinach and toss until wilted, about 2‑3 minutes.
Time: PT3M
Temperature: 180°C
Poach the Eggs
Bring a separate saucepan of water to a gentle simmer (80‑85°C). Add a splash of vinegar (optional), create a gentle whirlpool, and slide each egg in. Poach for 3 minutes for a soft yolk, then remove with a slotted spoon.
Time: PT4M
Temperature: 80-85°C
Assemble and Serve
Divide the cheesy grits between two bowls, top each with the sautéed spinach, place a poached egg on top, and finish with a pinch of black pepper and extra cheese if desired.
Time: PT2M
Nutrition Facts
- Calories
- 440
- Protein
- 21g
- Carbohydrates
- 49g
- Fat
- 14g
- Fiber
- 5g
Dietary info: Vegetarian, Gluten-Free, Nut-Free
Allergens: Corn, Milk, Egg
Ingredient Substitutions
- Instead of Bob's Red Mill Yellow Corn Grits: Bob's Red Mill White Corn Grits, store‑bought polenta
- Instead of Sharp Cheddar Cheese: Monterey Jack, Gruyère
- Instead of Fresh Spinach: Kale, Swiss chard
- Instead of Olive Oil: Canola oil, vegetable oil
Equipment Needed
- Medium Saucepan
- Wooden Spoon or Heat‑Resistant Spatula
- Small Skillet
- Saucepan for Poaching Eggs
- Slotted Spoon
- Timer
- Serving Bowls
Critical Steps — Do Not Skip
- Cooking the corn grits until fully softened and creamy.
- Melting the cheddar cheese into the hot grits without overheating.
- Poaching the eggs gently to achieve a soft, runny yolk.
Chef Tips from the Video
- Add a pat of butter to the grits just before serving for extra richness.
- A dash of smoked paprika on the finished bowl adds a subtle smoky flavor.
- For a creamier texture, substitute half of the water with low‑fat milk.
Troubleshooting
Grits are gritty or under‑cooked.
Continue simmering, adding a tablespoon of water at a time, and stir frequently until the texture becomes smooth and creamy.
Cheese separates or becomes grainy.
Remove the pan from heat before adding cheese and stir gently; lower the temperature if needed.
Poached eggs break apart in the water.
Crack the egg into a small cup first, then gently slide it into the simmering water; use the freshest eggs possible.
Storage
Refrigerator: Store leftover grits in an airtight container for up to 3 days; reheat with a splash of water or milk.
Freezer: Grits can be frozen for up to 1 month; thaw and reheat gently. Do not freeze poached eggs.
Room temperature: Do not leave the assembled dish at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the corn grits a day ahead, store in the fridge, and reheat with a little water or milk.
- Sautéed spinach can be prepared up to 24 hours in advance and reheated quickly.
- Poached eggs are best served fresh, but you can poach them a few minutes ahead and keep them in warm water (not hot) until serving.
Frequently Asked Questions
What is the cultural significance and history of corn grits in Southern American cuisine?
Corn grits have been a staple in the Southern United States since the 1800s, originally made from stone‑ground corn and served as a simple, filling porridge for farm families. Over time they became a versatile side dish, paired with everything from shrimp to breakfast eggs, embodying Southern comfort food traditions.
What are the traditional regional variations of cheesy spinach grits with poached eggs in Southern cuisine?
In the Deep South, grits are often enriched with butter, cheese, or cream and served alongside fried catfish or shrimp. In the Lowcountry, they may be flavored with crab meat and Old Bay. Adding sautéed greens like spinach is a modern twist that blends classic comfort with fresh vegetables.
How is Cheesy Spinach Grits with Poached Eggs traditionally served in the Southern United States?
Traditionally, the grits are ladled into a shallow bowl, topped with a generous pat of melted cheese, a mound of wilted greens, and a soft‑cooked egg. The dish is often finished with a sprinkle of black pepper or hot sauce and eaten with a fork or spoon for breakfast or brunch.
On what occasions or celebrations is corn grits commonly featured in Southern culture?
Corn grits appear at family breakfasts, holiday brunches, and community gatherings such as church potlucks. They are also a beloved comfort food on cold mornings and are often served at Southern festivals celebrating local agriculture.
What authentic ingredients are essential for traditional Southern corn grits, and what are acceptable substitutes?
Authentic Southern grits use stone‑ground yellow corn that retains the bran and germ for flavor and nutrition. Acceptable substitutes include white corn grits or store‑bought polenta, though the flavor profile will differ slightly. For cheese, sharp cheddar is classic, but Monterey Jack or Gouda work well.
What other Southern dishes pair well with Cheesy Spinach Grits with Poached Eggs?
These grits complement fried chicken, country ham, or a side of collard greens. A glass of fresh‑squeezed orange juice or a light iced tea balances the richness of the cheese and egg.
What are the most common mistakes to avoid when making Cheesy Spinach Grits with Poached Eggs?
Common errors include over‑cooking the grits, which makes them dry; adding cheese at too high a heat, causing it to separate; and poaching eggs in boiling water, which can cause the whites to tear. Follow the gentle simmer steps and add cheese off the heat for best results.
Why does this recipe use water instead of milk to cook the corn grits?
Water allows the natural corn flavor to shine and keeps the dish lighter, while the added cheddar cheese provides richness. Using milk would create a creamier texture but can mask the sweet, nutty taste of the whole‑grain grits.
Can I make Cheesy Spinach Grits with Poached Eggs ahead of time and how should I store them?
Yes, you can cook the grits and sauté the spinach up to 24 hours ahead; store each in airtight containers in the refrigerator. Reheat the grits with a splash of water or milk, quickly re‑warm the spinach, and poach fresh eggs just before serving for optimal texture.
What texture and appearance should I look for when the corn grits are done?
The grits should be thick, creamy, and coat the back of a spoon without large grainy bits. They should have a smooth, velvety surface and a slightly glossy sheen from the melted cheese.
What does the YouTube channel Bob's Red Mill specialize in?
The YouTube channel Bob's Red Mill focuses on whole‑grain cooking, nutrition education, and showcasing how to use their line of stone‑ground flours, cereals, and specialty grains in everyday recipes.
How does the YouTube channel Bob's Red Mill's approach to grain‑based cooking differ from other cooking channels?
Bob's Red Mill emphasizes the health benefits of whole‑grain ingredients, provides detailed explanations of grain processing, and demonstrates simple, rustic techniques that highlight the natural flavors of their products, unlike many channels that focus on trendy or highly processed foods.
Last updated: August 31, 2026
