Grits florentine
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Grits florentine
Last updated 6/12/2012 12:53:17 AM. Recipe ID 15072. Report a problem with this recipe.
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      Title: Grits florentine
 Categories: Side dish
      Yield: 6 Servings
     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

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Recipe ID 15072 (Apr 03, 2005)

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