For the Grits

• Bring the water or the milk/water combination to a boil. Add the grits whisking at the same time to prevent lumps.
• When the water comes back up to a boil, reduce the heat to simmer, place a lid on and cook until the grits have thickened.
• Remove the lid when the grits have thickened, add the butter and cheese and combine. Turn off the heat, replace the lid and keep warm while you are completing the dish.
• In a small skillet add the teaspoon of olive oil. When heated add the ham and cook just until heated through. Remove to a plate and add your eggs to the skillet, one or two at a time and fry to your liking. If you decide to scramble, use a different skillet, add a little butter scramble as you normally would.
• In a separate skillet, add a little oil. When heated add the spinach tossing until the spinach has wilted down. Season with a little salt and pepper
• To serve, divide the grits among two bowls. Top with the ham, the spinach and your eggs. Garnish with a little fresh parsley and add your favorite hot sauce if desired. Enjoy!