Grits florentine

6 servings

Ingredients

Quantity Ingredient
10 ounces Frozen chopped spinach
½ cup Thinly sliced green onions
3 ounces Shredded cheddar cheese
¼ teaspoon Pepper
¼ teaspoon Nutmeg
2 cups Water
⅔ cup Enriched Hominy Quick Grits* (Quaker or Aunt Jemima)
½ teaspoon Salt (optional)
½ cup Dairy sour half and half OR- sour cream
3 slices Bacon; crisply cooked and crumbled

Directions

Cook spinach with onions according to package directions. Drain thoroughly; stir in cheese, pepper and nutmeg. Cook over medium heat, stirring frequently, until cheese melts; remove from heat.

Bring water to a boil; slowly stir in grits and salt. Reduce heat; simmer 2 to 4 minutes or until thick, stirring frequently. Stir grits into spinach mixture. Add sour half and half; cook until heated through. Spoon into 1-qt. serving dish. Sprinkle with bacon.

*NOTE: To substitute Quaker or Aunt Jemima Enriched Hominy Grits, increase water to 2-½ cups and simmer time to 12 to 14 minutes.

Proceed as recipe directs.

NUTRITIONAL ANALYSIS per serving: * calories 181 * carbohydrates 17 g * protein 8 g * fat 9 g * calcium 170 mg * sodium 340 mg * cholesterol 25 mg * dietary fiber 3 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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