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

Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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