In a medium saucepan over high heat, bring the water and salt to a boil.

Gradually stir in the grits to prevent clumping. Once they are incorporated, reduce the heat to medium-low and simmer.

Continue cooking until the grits are thick, stirring frequently about 20 minutes.

While the grits are cooking, melt the butter over medium-high heat in a medium sauté pan.

Add the spinach and cook until wilted. Remove from heat and set aside.

Stir in the cheese 1/4 cup at a time, stirring until melted after each addition.

Add the spinach and butter.

Poach the eggs in a low saucepan of boiling water. Spoon the grits onto four plates. Top each with a poached egg.