Creamy, cheesy grits meet rich, buttery Heron Point crab meat in this Southern-inspired classic. Crispy bacon, sautéed spinach, and a splash of lemon bring freshness and balance to every bite. It’s hearty yet elegant comfort food, perfect for brunch or a cozy dinner. Simple ingredients come together to create a dish that feels indulgent and home-cooked at the same time.

Instructions

Grits

1. In a medium sauce pot on high heat, bring water to a boil
2. Reduce to medium and add salt, pepper, grits and cook until tender, about 20-25 minutes
3. Remove from heat and stir in butter and cheese
4. Season with additional salt and pepper

Crab Topping

1. In a large skillet on medium heat, fry the bacon until browned, about 5-7 minutes flipping often
2. With a slotted spoon, remove the rendered bacon from pan and drain on paper towels, keep the fat in the pan
3. Add spinach, parsley, lemon juice to the crab meat and sauté until spinach wilts and crab is warmed through
4. Add bacon back to pan and serve over grits