Recipe: Grits Florentine

recipelink.com Chat Room Recipe Swap - 2001-03-03
From: Nancy,.SanFran

Grits Florentine
Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
Serving Size : 6

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* -- (Quaker or Aunt Jemima)
1/2 teaspoon Salt
1/2 cup Dairy sour half and half or sour cream
3 slices Bacon -- crisply cooked and crumbled

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.