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
 
Author:
Recipe type: Side Dishes
Serves: 6
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* (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
Instructions
  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.
Notes
*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
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.