Creamy Paleo Grits. Paleo breakfast. Southern style breakfast. Whole30 breakfast.
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5 from 1 vote

My Creamy Paleo Grits

Delicious Creamy Paleo Grits made with sweet butternut squash, coconut milk cream and crunchy bacon ! A delightful way to satisfy your tummy first thing in the morning !
Course Breakfast, Brunch
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 servings
Calories 338kcal
Author ChihYu

Ingredients

To make grits:

  • 1 ½ cups light coconut milk
  • 1 ⅓ cups almond flour for thinner texture grits. Use 1 ½ cup almond meal for thicker texture grits
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • Drizzle with some olive oil before serving
  • 6 tbsp butternut squash puree (no salt sugar added)

Add-ons:

  • 3 pieces bacon
  • 3-4 large eggs
  • Fresh thyme and oregano
  • 1 ½ tbsp ghee

Instructions

  • In a small saucepan, add light coconut milk and bring to a boil.
  • Slowly stream in the almond meal, whisking constantly to prevent lumps.
  • Add 6 tbsp butternut squash puree. Slowly stir and mix well with a wooden spoon.
  • Season with onion powder, garlic powder, some olive oil, and salt and pepper to taste.
  • Bring to a simmer and turn the heat to low and cook for 10-15 mins, whisking constantly.
  • Turn off the heat and let the grits sit over stovetop. (the grits will absorb the liquid further.)
  • In the meantime, pan-fry 3 pieces of bacon until they are slightly golden brown. We will crisp the bacon in the oven later on.
  • Grease the cast iron pan with ghee.
  • Layer grits mixture into cast iron.
  • Using a spoon, make three to four egg-sized indentations in the grits mixture (these will be the nests for the eggs).
  • Top with three bacon strips (tear into small pieces).
  • Bake at 350F for 20 mins until the whites are set but yolks are still runny.
  • Serve sprinkled with fresh thyme, oregano, and some good olive oil.

Nutrition

Calories: 338kcal