Grits for Breakfast Lunch or Dinner

Ingredients

• 2 quarts water
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 tablespoon butter
• 1½ cups stone-ground grits, yellow or white
• ½ cup half-and-half
• 2 tablespoons light brown sugar
• ¼ teaspoon vanilla extract
• 1 peach, peeled, pitted, and finely chopped
• ½ cup chopped toasted pecans
• 2 slices bacon, cooked until crisp and crumbled
• 2/3 cup shredded sharp cheddar cheese
• 2 tablespoons extra virgin olive oil, divided
• ½ medium onion, chopped
• 8 ounces wild mushrooms, such as cremini, oyster, or shiitake, cut into slices
• 2 cloves garlic, minced
• 1/3 cup canned diced tomatoes, drained
• ½ cup chicken or vegetable broth Kosher salt
• Coarsely ground black pepper
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley
• 1 bag (about 6 ounces) baby spinach, finely chopped
• ¼ cup grated Parmigiano-Reggiano cheese

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