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Cheesy Grits Florentine

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Cheesy grits Florentine with creamy spinach, sharp cheddar, sour cream, and crumbled bacon. A Southern-meets-Italian side dish with nutmeg-warmed greens folded through quick grits.

YIELD

6 servings

PREP

15 min

COOK

25 min

READY

40 min

Cheesy grits Florentine pulls together two traditions in one pot. Quick grits cook down soft and silky, then get folded into spinach simmered with green onions, sharp cheddar, and a whisper of nutmeg. Crumbled bacon on top finishes the whole thing with smoky crunch.

The nutmeg is the small move that makes this work. A quarter teaspoon is enough to wake up the spinach and cut through the dairy without anyone tasting nutmeg outright. Skip it and the dish feels flat.

When you stir the grits into the boiling water, do it in a slow steady stream while whisking. Dumping them in fast guarantees lumps that no amount of stirring will fix. Keep the heat low once they’re in, and stir often during the simmer. Grits scorch on the bottom of a pot fast.

The sour cream goes in last and only needs to heat through. Boiling it breaks the texture and you’ll get a grainy, curdled finish instead of glossy and rich.

Kitchen Tips

  • Squeeze the thawed spinach hard in a clean towel before adding it. Excess water makes the final dish soupy.
  • Shred your own cheddar from a block. Pre-shredded cheese is dusted with anti-caking starch and melts gummy.
  • Keep a splash of warm water nearby to thin the grits if they tighten up while you finish the bacon.

Variations

  • Swap cheddar for pepper jack or smoked gouda for a different cheese profile.
  • Use stone-ground grits for a coarser, more rustic texture; just budget 30 minutes of cooking instead of 5.
  • Skip the bacon and stir in sauteed mushrooms for a vegetarian version with the same earthy depth.

Ingredients

10 289
OUNCES ML/G SPINACH
chopped, frozen
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
3 86.7
OUNCES ML/G CHEDDAR CHEESE
shredded
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML NUTMEG
2 473
CUPS ML WATER
158
CUP ML GRITS
quick, enriched hominy
½ 2.5
TEASPOON ML SALT
optional
½ 118
CUP ML SOUR CREAM
or dairy half and half
3 3
SLICES SLICES BACON
crisply cooked, and crumbled

Directions

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 cream or half and half; cook until heated through. Spoon into 1 inch serving dish. Sprinkle with bacon.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 110 67% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 351mg 15%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 9g
Vitamin A 15% Vitamin C 5%
Calcium 9% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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