
If You’re a Fan of Grits, You’ll Wanna Kiss This Recipe!
Legendary actress Polly Holliday, who was the last surviving star of the hit TV show Alice, passed away last week at the age of 88. Though she was an acclaimed Broadway star as well, Holliday was probably best known for her portrayal of Flo. Flo, of course, was most known for the way she stood up to Mel from Mel's Diner with her trademark saying, "Kiss my grits!"
Well, grits are the star of the show in the UK Cooperative Extension's Office in the 2025 Food and Nutrition Recipe Calendar. The September recipe is a celebration of grits and greens. Here's how to make a Grits, Greens, and Egg Bowl!
GRITS, GREENS, AND EGG BOWL
1/4 cup quick-cooking grits
2 tablespoons shredded, sharp cheddar cheese
Nonstick cooking spray
1/2 cup packed, fresh, chopped spinach
Dash garlic powder
1 egg
Salt (optional)
Ground black pepper
Hot sauce (optional)
DIRECTIONS:
1) Cook grits according to package directions. Once done, stir in the cheese. Set aside until the remaining ingredients are prepared.
2) While grits cook, heat a small skillet over medium heat. When the skillet is hot, coat it with cooking spray. Add spinach and garlic powder and lightly saute until spinach is warm and tender, about 1 minute. Remove from the pan and set aside.
3) Return skillet to the stove. Coat the pan with cooking spray. Crack an egg into the pan and cook the egg on each side until the yolk is set.
4) Wash hands after handling raw eggs.
5) Assemble the meal in a bowl by first adding the grits, then the spinach, and topping with the egg.
6) Season dish to taste with salt, black pepper, and hot sauce, if desired.
7) Serve immediately. Refrigerate leftovers within 2 hours.
The best thing about recipes developed by the UK Cooperative Extension Service is that they're designed to feed a table full of people at a fraction of the cost. The estimated cost for the ingredients of Grits, Greens, and Egg Bowl is $1.26. The recipe above makes just one serving. So, the cost for the meal is $1.26!
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Gallery Credit: Stephen Lenz
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