Grits, Greens & Eggs

Perfect for satisfying that craving for southern cooking while getting a serving of vegetables in at breakfast time – we call that a win!

Type: Breakfast/Brunch
Servings: 2
Kitchen Time: 20 minutes




Shopping List: 

  • K&M Ready Polenta (1 pint)

  • K&M Mom’s Tomato Sauce

  • K&M Minced Garlic

  • K&M Garlic Parmesan Butter

  • Spinach or Baby Kale (5 oz)

  • 1 Onion

  • Shredded Cheddar Cheese (1/2 cup)

  • Eggs (2-4)

Pantry Items: 

  • Olive Oil
  • Salt & Pepper
  • Red Pepper Flakes (Optional)


  1. In a pan over medium heat, add 1 Tbsp olive oil, 1 heaping teaspoon minced garlic, and ¼ tsp red pepper flakes (optional), and saute for 1-2 minutes. Add 1 cup mom’s tomato sauce and stir to combine. Slowly stir spinach (or baby kale) into the sauce and cook to wilt.
  2. Heat polenta in microwave or on the stovetop until steaming and then stir in 1-2 Tbsp garlic parmesan butter and ½ cup cheddar cheese.
  3. Cook eggs as desired (we love sunny-side up!).
  4. Serve yourself a bowl of polenta smothered with tomatoey greens and topped with eggs. Season to taste with salt and pepper and enjoy!
Written by Kitchen & Market
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