Baked Cheese and Spinach Grits
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| 1 | 12 ounce package stouffer's. spinach souffle |
| 1 lb. | ground pork sausage |
| 1 small | onion, diced |
| 2 large | eggs |
| 4 cup | water |
| 1 cup | uncooked quick cooking grits |
| 3-1/2 cup | (14 ounces) shredded extra-sharp cheddar cheese, divided |
| 1/2 tsp | garlic salt |
| | vegetable cooking spray |
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| cook spinach souffle in microwave at medium (50% power) 6 to 7 minutes |
| or just until thawed. |
| cook ground sausage and onion in a large skillet over medium-high heat |
| 6 to 8 minutes, stirring until sausage crumbles and is no longer pink. |
| drain well on paper towels. |
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| stir together spinach souffle and eggs until blended. set aside. |
| bring 4 cups water to a boil in a large saucepan; gradually stir in |
| grits. return to a boil; cover, reduce heat and simmer, stirring |
| occasionally, 5 minutes or until grits are thickened. stir in 3 cups |
| shredded cheese and garlic salt. stir one-fourth hot mixture into |
| spinach mixture; add to remaining hot mixture, stirring constantly. |
| stir in sausage mixture. pour mixture into an 11 x 7-inch baking dish |
| coated with cooking spray. |
| bake at 350 f (175 c) for 55 minutes. sprinkle with remaining 1/2 cup |
| cheese, and bake 5 more minutes or until set. let stand 10 minutes. |
| makes 6 servings. |
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| source: |
| http://www.cooksrecipes.com/gmeat/baked_cheese_and_spinach_grits_recipe.html |
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| (ID: 8248) Mirror: rec.food.recipes: Wed, Apr 7, 2004 |