Breakfast Bowl: Cheesy Grits With Arugula, Tomatoes & Chickpeas
Cook Time
35 mins
Total Time
35 mins
Servings: 8
Calories: 366 kcal
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.
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On sheet pan, arrange bacon. Cook 10-12 minutes or until crispy brown.
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On napkin-lined plate, arrange cooked bacon. Leave grease in sheet pan and oven at 425 degrees F.
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In large saucepan, bring 4 cups water to boil. Add grits, reduce heat to low; simmer and stir for 2 minutes.
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Stir in butter and milk of choice. Continue to cook, stirring on occasion, for about 5 minutes.
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Fold in cheese and stir until smooth.
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On sheet pan with bacon grease, add chickpeas, arugula and tomatoes, and stir until coated.
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Bake 14-16 minutes or until arugula is crispy and wilted.
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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.