Grits florentine

 
                              Grits Florentine
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Side dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10       oz           Frozen chopped spinach
      1/2   c            Thinly sliced green onions
    3       oz           Shredded cheddar cheese
      1/4   ts           Pepper
      1/4   ts           Nutmeg
    2       c            Water
      2/3   c            Enriched Hominy Quick Grits*
                         -- (Quaker or Aunt Jemima)
      1/2   ts           Salt (optional)
      1/2   c            Dairy sour half and half
                         -OR- sour cream
    3       sl           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.
   
   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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