Cheesy Grits with Spinach, Egg, & Spicy Maple Bacon

2 cups chicken or vegetable broth
2 cups milk or unsweetened non-dairy milk
1 cup grits
1 1/2 cups shredded sharp cheddar cheese
2 tablespoons butter
salt and freshly ground pepper
2 handfuls baby spinach, coarsely chopped

In a medium saucepan, bring the broth and milk to a boil. Slowly add in the grits, stirring. Season with salt. Reduce heat to low and cook, stirring frequently, until grits are tender, about 20 minutes. Remove from heat and stir in the the cheese and butter. Add the spinach and stir until wilted. Season with pepper and more salt if needed and serve immediately with sunny side up or soft boiled eggs.

To cook sunny side up eggs: heat a cast iron skillet over medium heat and spray with cooking spray. Carefully crack eggs into skillet, turn heat to low, and cover. When the whites are set but yolks are still soft, about 4 minutes, they are done.

Spicy Maple Bacon

8 slices bacon
2 tablespoons maple syrup
2 teaspoons your favorite hot sauce

Preheat oven to 400°F. Stir together the maple syrup and hot sauce in a small bowl. Arrange bacon in a single layer on a rimmed baking sheet. Bake until fat is rendered and bacon starts to brown, about 15 minutes. Remove pan from oven and brush bacon with maple syrup mixture. Bake another 3-4 minutes. Transfer bacon to a plate. Serve warm.