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Avocado Parmesan Grits

Avocado Parmesan Grits

So what’s the deal with brunch? I mean, if it’s a combination of breakfast and lunch, how come there’s no lupper or no linner?” – Jerry Seinfeld

We don’t often do brunch, but when we do, I always struggle to find those “in between” dishes that aren’t just breakfast and not quite lunch. Enter: grits.

I love how versatile grits can be at breakfast when you pat on a little butter, then at dinnertime with something more substantial, like shrimp. In this dish, they’re paired with avocados to make a perfect transitional dish for brunch.


Grits may be a traditional Southern food, but they’re a staple in our pantry. In terms of nutrition, this recipe is a winner. Corn grits are packed with fiber, B12, folic acid and iron and can lower blood sugar and cholesterol. They also go well with vegetables! I love to sneak in healthy veggies or fruits whenever I can.


I like using avocados because they have even more potassium than bananas and are full of heart-healthy monounsaturated fatty acids. They also go with everything — from tossing an avocado into a smoothie to thicken it up to a guacamole recipe, they’re a versatile fruit (or veggie, who’s to say)!


This recipe doesn’t take long to prepare and requires just a few ingredients that you might even have lying around the kitchen already.


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Thanks for reading my blog, A Bushel and A Plate.

As a mom who cares about eating good food and knowing the farmer who grew my food, I want to help other families to nourish your families with good, traceable, sustainable food.


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