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Grits Florentine |
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| Course : |
Grits |
| From: |
HungryMonster.com |
| Serves: |
6 |
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Ingredients:
| 10 |
ounces |
frozen chopped spinach |
| 1/2 |
cup |
thinly sliced green onions |
| 3 |
ounces |
shredded cheddar cheese |
| 1/4 |
teaspoon |
pepper |
| 1/4 |
teaspoon |
nutmeg |
| 2 |
cups |
water |
| 2/3 |
cup |
enriched hominy quick grits |
| 1/2 |
teaspoon |
salt -- (optional) |
| 1/2 |
cup |
dairy sour half and half -- or- sour cream |
| 3 |
slices |
bacon -- crisply cooked and crumbled |
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Preparation:
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 2-1/2 cups and simmer time to 12 to 14 minutes. Proceed as recipe directs. |
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Nutritional Information:
calories 181 carbohydrates 17 g,
protein 8 g, fat 9 g, calcium 170 mg, sodium 340 mg, cholesterol 25 mg, dietary fiber 3 g |
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