Step 1: In a medium saucepan, bring 3 cups of water (or a mix of water and milk/broth for extra creaminess) to a boil. Season with 1/2 teaspoon of salt. Slowly whisk in the grits, reducing the heat to low.
Step 2: Simmer the grits, stirring occasionally, until they are creamy and tender. Quick-cooking grits will take about 5-7 minutes, while stone-ground grits may take 20-30 minutes. If they become too thick, add a little more hot liquid. Taste and adjust salt if needed.
Step 3: Once the grits are cooked, remove from heat. Stir in 1 tablespoon of unsalted butter until melted, then gradually add the shredded cheddar cheese, stirring until fully incorporated and melted. Keep warm.
Step 4: While the grits are simmering, prepare the spinach. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Step 5: Add the fresh spinach to the skillet. Cook, stirring frequently, until the spinach wilts completely, which usually takes 2-3 minutes. Season with a pinch of salt and black pepper. Remove from heat.
Step 6: In a separate non-stick skillet, heat the remaining 1 tablespoon of unsalted butter (or olive oil) over medium heat. Carefully crack the eggs into the pan, ensuring they don't touch.
Step 7: Cook the eggs to your desired doneness. For a perfect runny yolk, cook for 2-3 minutes for a sunny-side up egg, or flip and cook for another 30 seconds for over-easy. Season the fried eggs with salt and pepper.
Step 8: To assemble, spoon a generous portion of the cheesy grits into a bowl. Top with a spoonful of the sautéed spinach. Carefully place one or two fried eggs on top. Serve immediately.