This recipe works well for breakfast with a piece of fruit, for lunch paired with a salad or as a side dish for dinner.
It is high in Sodium, so if you are watching your salt intake, cook the grits without salt and make your own salsa or substitute some chopped tomato, scallions and minced jalapeño pepper for the salsa. If you are watching your fat intake, you may want to used reduced-fat cheddar cheese.
Inspired by Diabetic Living
3 cups water
½ tsp salt (optional)
1 cup corn grits (not instant) – I like Bob’s Red Mill brand
½ cup salsa
½ cup shredded cheddar cheese
6 strips turkey bacon, cooked and crumbled
Bring water and salt (if using) to a boil over high heat. Add grits in a steady stream, whisking constantly until combined. Reduce heat to low and cook for about 5 minutes, stirring occasionally. Remove from heat, cover and let sit for about 5 minutes.
Divide grits among four serving bowls. Top each with 2 Tbsp salsa, 2 Tbsp cheese and a quarter of the bacon.
Makes 4 servings
Per serving: 261 calories, 9g fat (4g sat), 34mg cholesterol, 1076mg sodium, 34g carb, 1g fiber, 2g sugar, 11g protein