Carolina Brunch-Style Grits

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.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

8

servings

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)
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
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.
Did You Know?
This recipe was created by Inez Duke of Mars Hill, NC and was a finalist in a national recipe contest.

Nutrition Information:

1 Serving (1 Serving)
  • 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;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.