Italians would call this polenta and use cornmeal or grits, but no matter what it may be called, this exceptional blending of flavors makes a glorious side dish with your roasts.

Grits Florentine

Grits Florentine
Recipe type: Side Dishes
Serves: 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 (optional)
  • 1/2 Cup dairy sour half and half or sour cream
  • 3 slices bacon; crisply cooked and crumbled
  1. 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.
  2. 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.

* 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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