Spinach, Ham, and Grits Soufflé
Use quick-cooking grits instead of instant grits for this soufflé.
Recipe by Cooking Light March 1997
Use quick-cooking grits instead of instant grits for this soufflé.
I made this with leftover Honey Baked Ham and home grown spinach, for a dish that was very popular with my Georgia-born husband while staying within my weight-loss diet. Recommended! A great way to make a small amount of meat go a long way, with a lot of flavor and no feeling of deprivation.
Read MoreI made this dish as a part of our Cooking Light Virtual Supper Club. Here's the link- http://whistlestopcooking.blogspot.com/2011/09/cooking-light-breakfast.html This is a great grit recipe~ and I know my grits. The ham, spinach, and cheese make it hearty; the whipped eggs make it special.
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