Southwestern Grits
photo by breezermom
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 283.49 g package frozen spinach
- 946.36 ml water
- 236.59 ml quick-cooking grits
- 35.43 g package taco seasoning mix
- 59.14 ml finely-chopped onion
- 311.84 g can corn
- 29.58 ml margarine
- 236.59 ml shredded cheddar cheese
- 118.29 ml shredded monterey jack cheese
directions
- Thaw the spinach and squeeze dry with paper towels. Drain the corn.
- 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.
- Stir in corn, spinach, margarine, and half of the cheeses.
- Spray a 13x9 baking dish with cooking spray. Pour grits mixture into the dish. Sprinkle with remaining cheese.
- Bake at 350 degrees for 30 minutes.
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Reviews
-
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!
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This was very good, but the spinach was a different addition. I used fresh cut from the cob corn and homemade taco seasoning. My grits hating husband ate two servings. I also made this entirely, in the microwave. I cooked it 5 mins on 50% power after I mixed everything together instead of putting in the oven.
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