Ingredients

  • 900 milliliters water
  • 155 grams grits =1C, stone-ground
  • 2 tablespoons butter, unsalted
  • 4 green onion thinly sliced
  • 285 grams frozen spinach thaw, squeeze dry, c
  • 110 milliliters heavy cream =1/2 cup
  • 120 grams cheese, parmesan Regiano =1 1/2cup
  • 2 eggs beaten

Directions

1. In a large, heavy pot, bring water to a brisk boil and slowly add the grits, stirring constantly. Reduce the heat to a gentle simmer, loosely cover the pot and cook the grits about 1 hour, or till thick and creamy, stirring frequently at first, then occasionally as the grits begin to thicken. Add salt to taste and simmer a few more minutes to absorb the seasoning, and set aside, covered to keep warm.
2. Preheat oven to 350*F/175*C/GM 4. Grease a 10" round casserole and set aside.
3. In a large, heavy skillet or Dutch oven, melt the butter over moderate heat. Add the green onions and cook, stirring, till wilted, 3-4 minutes. Add the chopped spinach, let heat through, about 2 minutes, and remove from heat.
4. Stir the cream into the warm grits till smooth. Add the spinach, 1 cup of the cheese, and salt and pepper. Stir till well blended. Add the eggs and beat with a spoon till the mixture is well blended and smooth. Scrape the mixture into the prepared casserole and sprinle the remaining cheese on top. Bake in center of the oven till the eggs are set and th top is browned, 35-40 minutes. Serve piping hot.
5. A ceramic gratin dish works well, but needs 5 minutes additional baking.

Notes
Serving Ideas:Original serves 6.


Categories
DishesVegetarian, Main, Side, course
Keywords
Side DishesVegetarian Main course
MacGourmet downloadGreen Grits. To import, drag image to your MacGourmet recipe box.