Total Time
50mins
Prep 20 mins
Cook 30 mins

A great brunch or dinner dish from my favorite Galveston-area church cookbook. I use Amazing Taco Seasoning for the taco seasoning.

Ingredients Nutrition

Directions

  1. Thaw the spinach and squeeze dry with paper towels. Drain the corn.
  2. Put water in a large microwave-safe bowl. Cover and microwave 7 minutes. Using a wire whisk or fork, stir in grits, taco seasoning, and onion. Microwave, uncovered, 4 minutes. Stir and microwave 2 minutes more.
  3. Stir in corn, spinach, margarine, and half of the cheeses.
  4. Spray a 13x9 baking dish with cooking spray. Pour grits mixture into the dish. Sprinkle with remaining cheese.
  5. Bake at 350 degrees for 30 minutes.
Most Helpful

5 5

I scaled this down and used some cooked chard I had leftover. Loved it! I didn't have Monterey Jack so used some Mexican farmers cheese. Thanks for a great breakfast!

4 5

I liked the addition of the spinach. This reminded me of a polenta dish. My boys seemed to enjoy it too. Great chance of pace. Thanks for sharing. Made for 1-2-3 tag.

5 5

I halved the recipe. Loved the colors in the dish. I used fresh spinach and fresh corn, instead of frozen and canned. I'd decrease the amount of taco seasoning, because I felt it overshadowed the wonderful tastes of the veggies. I also probably added a bit more cheese....love cheese! Thanks for sharing!