Grits Florentine

10 oz Frozen chopped spinach

1/2 c Thinly sliced green onions

3 oz Shredded cheddar cheese

1/4 ts Pepper

1/4 ts Nutmeg

2 c Water

2/3 c Enriched Hominy Quick Grits*

-- (Quaker or Aunt Jemima) 1/2 ts Salt (optional)

1/2 c Dairy sour half and half

-OR- sour cream 3 sl Bacon -- crisply cooked

-- and crumbled

Cook spinach with onions according to package directions. Drain thoroughly; 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 grits into

spinach mixture. Add sour half and half; cook until heated through. 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 25 mg * dietary fiber 3 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias