This side dish accompanied Cranberry Pork Loin for a holiday meal.

• 4 Cups water
• 1 cup quick cooking grits
• 1/2 – 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 slices bacon
• 1 yellow onion, chopped
• 8-10 oz fresh spinach

Prepare grits: bring water to boil on high heat. Reduce heat to medium and stir in grits, salt and pepper. Cook 5 minutes, stirring frequently to prevent sticking on bottom. Remove pot from heat.

Fry bacon on medium heat, then remove bacon and use remaining grease to lightly brown onions. When onions are brown, remove from heat and pour over grits in pot. Stir fry spinach in still-greasy pan. Remove skillet from heat.

Stir onions into grits. Pour grits into serving bowl. Arrange wilted spinach around edge of grits. Crumble cooked bacon over the top and serve immediately.

Serves 4-6.