Recipe - Grits Florentine

10 ounce Frozen chopped spinach
One half cup Thinly cut or sliced up green onions
3 ounce Shredded cheddar cheese
One fourth teaspoon Pepper
One fourth teaspoon Nutmeg
2 cup Water
2/3 cup Enriched Hominy Quick Grits*
(Quaker or Aunt Jemima)
One half teaspoon Salt (optional)
One half cup 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 1qt. serving dish. Sprinkle with bacon.

*NOTE: To substitute Quaker or Aunt Jemima Enriched Hominy Grits, increase
water to 2One half 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip