Name: Breakfast Bowl: Cheesy Grits With Arugula, Tomatoes & Chickpeas
Cook time: 35 min
Total time: 35 min
Ingredients: 2 cups organic corn grits; 4 cups water; 2 Tbsp. butter; 1/2 cup full-fat milk of choice; 2 cups sharp cheddar cheese (shredded); 1-1/2 cups mild gouda cheese (shredded); 2 tsp. salt; 1 tsp. garlic powder; 1 tsp. white pepper; 1 pkg. bacon or vegan meat of choice; 1 15.5 oz. can garbanzo beans; 2 cups arugula; 2 cups cherry tomatoes; 1 tsp. cumin

Make a savory, aromatic breakfast that’s sure to get everyone out of bed! This quick, cheesy grits recipe achieves its creamy texture with the help of melted cheddar and gouda. Add to that arugula, chickpeas and tomatoes roasted in bacon grease, and you’ll need to summon self-discipline not to go back for seconds (and thirds). Make it your own by experimenting with different milks, cheeses, broths, vegetables and meat alternatives. You’ll find this dish fits nicely as a side for dinner or a standalone meal for breakfast or lunch.

A Small Bowl of Grits is Topped With Roasted Arugula, Tomatoes, Chickpeas and Bacon Pieces Next to a Sheet Pan of Roasted Toppings to Represent a Cheese Grits Recipe | Vitacost.com/Blog

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Breakfast Bowl: Cheesy Grits With Arugula, Tomatoes & Chickpeas

Cook Time 35 minutes

Total Time 35 minutes

Servings 8

Calories 366 kcal

Author Nicolette

Ingredients

2 cups organic corn grits
4 cups water
2 Tbsp. butter
1/2 cup full-fat milk of choice
2 cups sharp cheddar cheese shredded
1-1/2 cups mild gouda cheese shredded
2 tsp. salt
1 tsp. garlic powder
1 tsp. white pepper
1 pkg. bacon or vegan meat of choice
1 15.5 oz. can garbanzo beans
2 cups arugula
2 cups cherry tomatoes
1 tsp. cumin

Instructions

Preheat oven to 425 degrees F. Line sheet pan with parchment paper.
On sheet pan, arrange bacon. Cook 10-12 minutes or until crispy brown.
On napkin-lined plate, arrange cooked bacon. Leave grease in sheet pan and oven at 425 degrees F.
In large saucepan, bring 4 cups water to boil. Add grits, reduce heat to low; simmer and stir for 2 minutes.
Stir in butter and milk of choice. Continue to cook, stirring on occasion, for about 5 minutes.
Fold in cheese and stir until smooth.
On sheet pan with bacon grease, add chickpeas, arugula and tomatoes, and stir until coated.
Bake 14-16 minutes or until arugula is crispy and wilted.
To serve, spoon about one cup of grits in bowl and top with arugula, tomatoes and chickpeas.

Recipe Notes

For milk of choice, use half-and-half, heavy cream, vegetable broth or water.
Grab these ingredients and more at Vitacost.com.

Nutrition Facts

Breakfast Bowl: Cheesy Grits With Arugula, Tomatoes & Chickpeas

Amount Per Serving (1 g)

Calories 366 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g55%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 56mg19%

Sodium 853mg36%

Potassium 224mg6%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 2g2%

Protein 15g30%

Vitamin A 852IU17%

Vitamin C 9mg11%

Calcium 352mg35%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.