Carolina Brunch-Style Grits

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.

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Prep Time 15 min
Total Time 45 min
Servings 8

Ingredients

1: cup quick-cooking corn grits

4: cups water

1: can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained

1: box (9 oz) Green Giant® frozen chopped spinach, thawed

1: package (1 oz) Old El Paso® taco seasoning mix

2: tablespoons chopped onion

2: tablespoons butter or margarine

2: cups shredded Cheddar cheese (8 oz)

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Directions

1 Heat oven to 350°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.

EXPERT TIPS

Expert Tips

To quickly thaw spinach, cut small slit in center of pouch; microwave on High 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towels.

This recipe was created by Inez Duke of Mars Hill, NC and was a finalist in a national recipe contest.

Got questions? Our experts have the answers. Ask Betty now.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 770mg; 770%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 2g 2% Sugars 3g 3% ),
Protein: 11g; 11%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 2%;
Calcium: 20%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;