Grits for dinner?! Absolutely, with one minor change. Blanch the spinach prior to adding to grits. Tasty!
Creamy Cheese Grits and Spinach
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- 1 (5-oz.) package fresh baby spinach, thoroughly washed
- 1 cup quick-cooking grits
- 1 1/2 cups vegetable broth
- 1 cup 2% reduced-fat milk
- 1/2 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/2 (8-oz.) package shredded mozzarella-provolone cheese blend
- 1. Coarsely chop spinach. Bring grits and next 4 ingredients to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 10 to 12 minutes or until thickened. Stir in spinach and cheese until well blended and cheese is melted. Serve immediately.
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