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Carolina Brunch-Style Grits

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Carolina Brunch-Style Grits
  • Prep 15 min
  • Total 45 min
  • Servings 8
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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.
Updated Mar 5, 2012

Ingredients

  • 1 cup quick-cooking corn grits
  • 4 cups water
  • 1 can (11 oz) whole kernel corn with red and green peppers, drained
  • 1 box (9 oz) 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)
Make With
Make With
Old El Paso

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.

Nutrition

270 Calories, 13g Total Fat, 11g Protein, 27g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
770mg
32%
Potassium
150mg
4%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
8%
Sugars
3g
Protein
11g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
10%
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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