Carolina Brunch-Style Grits

 

1

cup quick-cooking corn grits

4

cups water

1

can (11 oz) Green Giant® 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)

• 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.