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Carolina Brunch-Style Grits

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Carolina Brunch-Style Grits
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 8
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From Betty's Soul Food Collection... Popeye had it right—there's nothing better than spinach! Bake it with corn grits, taco seasoning and lots of shredded Cheddar cheese, and it's a brunch with a punch.

Ingredients

1
cup quick-cooking corn grits
4
cups water
1
can (11 oz) whole kernel corn with red and green peppers, drained
1
box (9 oz) frozen chopped spinach, thawed
1
package (1 oz) Old El Paso™ taco seasoning mix
2
tablespoons chopped onion
2
tablespoons butter or margarine
2
cups shredded Cheddar cheese (8 oz)

Directions

  • 1 Heat oven to 350°F. Cook grits in water as directed on package.
  • 2 In ungreased 13x9-inch (3-quart) glass baking dish, mix cooked grits and remaining ingredients except 1 cup of the cheese. Sprinkle with remaining 1 cup cheese.
  • 3 Bake 22 to 27 minutes or until edges are bubbly and cheese is melted.
Tips  

To quickly thaw spinach, cut small slit in center of pouch; microwave on High 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towels.

This recipe was created by Inez Duke of Mars Hill, NC and was a finalist in a national recipe contest.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
120
)
Daily Value
Total Fat
13g
20%
(
Saturated Fat
8g
39%
,
Trans Fat
0g
)
Cholesterol
35mg
12%
Sodium
770mg
32%
Potassium
150mg
4%
Total Carbohydrate
27g
9%
(
Dietary Fiber
2g
8%
,
Sugars
3g
)
Protein
11g
Daily Value*:
Vitamin A
60%
60%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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