Grits Spinach Egg Casserole

If you like grits and spinach, you are going to love this casserole! My husband has southern roots and adores grits, so I made this tasty breakfast for him this weekend. The pancetta adds a crunchy salty bite and the grits are the perfect base to the spinach and cheese - it is a little lighter than one of our other favorite grits casseroles, but just as delicious!

Grits Spinach Egg Casserole

4 cups water
1 cup quick cooking grits
3 eggs
1/2 cup milk
1/2 onion, chopped fine
6 ounces pancetta, cubed ( I used the prechopped ones from Trader Joe's)
4 cups fresh spinach, chopped
1 cup gruyere or swiss cheese (save 1/4 cup to put on top)

Bring water to boil and add grits to saucepan slowly to prevent lumps. Cover and turn to low and cook, stirring occasionally for 5 minutes. Add eggs one at a time, stirring into grits until incorporated and then stir in milk.  

Saute pancetta in saucepan until crisp. Remove from pan and drain on paper towel. Remove all but 1 tablespoon of fat from pancetta. Saute onion until soft, then add spinach and cook until wilted. Add spinach/onion mixture to grits and stir in 3/4 cup cheese as well. 

Pour into buttered 2 quart casserole dish. Bake at 350° for 25 minutes. Remove from oven and add remaining  1/4 cup cheese to top and bake 5 more minutes or until browned on top. Enjoy!



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