Parm Grits with Asparagus & Bacon

parm grits with asparagus & bacon

Recipe by Ivy Manning

  • 4Servings


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


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. In skillet, cook bacon over medium until crispy, about 8 minutes. 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.