Cheesy Grits Florentine
Grits Florentine recipe
Yield
6 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach
chopped, frozen |
|
| ½ | cup |
scallions, spring or green onions
thinly sliced |
|
| 3 | ounces |
cheddar cheese
shredded |
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 2 | cups |
water
|
|
| ⅔ | cup |
grits
quick, enriched hominy |
|
| ½ | teaspoon |
salt
optional |
|
| ½ | cup |
sour cream
or dairy half and half |
|
| 3 | slices |
bacon
crisply cooked, and crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach
chopped, frozen |
|
| 118 | ml |
scallions, spring or green onions
thinly sliced |
|
| 86.7 | ml/g |
cheddar cheese
shredded |
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
nutmeg
|
|
| 473 | ml |
water
|
|
| 158 | ml |
grits
quick, enriched hominy |
|
| 2.5 | ml |
salt
optional |
|
| 118 | ml |
sour cream
or dairy half and half |
|
| 3 | 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.
