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.
cup quick-cooking corn grits
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
box (9 oz) Green Giant™ frozen chopped spinach, thawed
package (1 oz) Old El Paso™ taco seasoning mix
tablespoons chopped onion
tablespoons butter or margarine
cups shredded Cheddar cheese (8 oz)
Heat oven to 350°F. Cook grits in water as directed on package.
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.
Bake 22 to 27 minutes or until edges are bubbly and cheese is melted.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.