Carolina Brunch-Style Grits
Recipe from Betty Crocker

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.


Carolina Brunch-Style Grits

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Servings: 8 servings
Prep Time: 15 mins
Total Time: 45 mins
Related Categories: Breakfast and Brunch, Cut Corn, Spinach
 
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Ingredients
  • 1   cup
    quick-cooking corn grits
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  • 4   cups
    water
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  • 1 
    can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
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  • 1  
    box (9 oz) Green Giant® frozen chopped spinach, thawed
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  • 1  
    package (1 oz) Old El Paso® taco seasoning mix
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  • 2   tablespoons
    chopped onion
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  • 2   tablespoons
    butter or margarine
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  • 2  cups
    shredded Cheddar cheese (8 oz)
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Directions
1.
Heat oven to 350 degrees 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.

Tip
High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
Nutrition information
Calories 270 (Calories from Fat 120); Total Fat 13g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 35mg; Sodium 770mg; Total Carbohydrate 27g (Dietary Fiber 2g, Sugars 3g); Protein 11g. Daily Values: Vitamin A 60%; Vitamin C 2%; Calcium 20%; Iron 10%. Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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