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Recipe Name: Grits Florentine Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
10 Ounce(s) Frozen chopped spinach
1/2 Cup(s) Thinly sliced green onions
3 Ounce(s) Shredded cheddar cheese
1/4 Teaspoon(s) Pepper
1/4 Teaspoon(s) Nutmeg
2 Cup(s) Water
2/3 Cup(s) Enriched Hominy Quick Grits*
Quaker or Aunt Jemima
1/2 Teaspoon(s) Salt, optional
1/2 Cup(s) Dairy sour half and half
OR- sour cream
3 Bacon, crisply cooked
and crumbled
Directions:
Cook spinach with onions according to package directions.
Drainthoroughly; stir in cheese, pepper and nutmeg. Cook over medium
heat,stirring frequently, until cheese melts; remove from heat.Bring
water to a boil; slowly stir in grits and salt. Reduce heat;simmer 2
to 4 minutes or until thick, stirring frequently. Stir gritsinto
spinach mixture. Add sour half and half; cook until heatedthrough.
Spoon into 1-qt. serving dish. Sprinkle with bacon.*NOTE: To
substitute Quaker or Aunt Jemima Enriched Hominy Grits,increase water
to 2-1/2 cups and simmer time to 12 to 14 minutes. Proceed as recipe
directs.NUTRITIONAL ANALYSIS per serving: * calories 181 *
carbohydrates 17 g *protein 8 g * fat 9 g * calcium 170 mg * sodium 340
mg * cholesterol 25mg * dietary fiber 3 gSource: "Hurry, Let's Eat!"
Reprinted with permission from The QuakerOats Company Electronic format
courtesy of Karen MintziasFile
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip


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