In a pot on medium heat, combine water and grits and cook until water is absorbed and grits are softened, about 20-30 minutes.
Add more water if needed.
Once grits are fully cooked, add butter, sliced goat cheese, and salt.
Stir until cheese and butter are melted.
While the grits are cooking, warm a pan with olive oil to medium heat.
Sauté mushrooms and garlic until mushrooms are tender, about 5 minutes.
Then add spinach and cook until slightly wilted. Add salt to taste.
Divide grits into bowls and top with veggies.
If using bacon, crumble or slice 2 pieces per bowl.
If using eggs, I suggest frying 2 eggs per bowl and placing them on top of veggies.
