Recipes
Southern Grits and Greens This baked grits casserole brings a healthy alternative to the dinner table
Recipe & Photo courtesy of Mississippi State University Extension Service and the Office of Nutrition Education
If you ’ re from Mississippi , then you ’ re probably familiar with grits , a corn-based staple found in most Southern kitchens . Whether a breakfast food eaten with eggs , bacon and biscuits or served up as a side dish to shrimp , fried catfish or country ham for an evening meal , grits can provide a neutral base for a wide variety of foods . If you want a side dish that ’ s filling , but a healthy alternative , consider this recipe for baked grits with vegetables from HappyHealthy , a campaign aimed at promoting healthier food choices from Mississippi State University Extension Service in partnership with Mississippi Department of Human Services .
Baked Grits With Vegetables 1 13.5 – 15.5 ounce can low-sodium spinach 1 14.5 ounce can diced tomatoes , no salt added 3 cups water 1 cup corn grits , white or yellow 2 Tablespoons butter
Vegetable oil cooking spray
2 cups shredded cheddar cheese 2 large eggs ½ teaspoon garlic powder ½ teaspoon pepper ½ teaspoon hot sauce ( optional )
Preheat the oven to 350 ° F . Drain spinach . Drain diced tomatoes . Bring water to a boil in a small pot . Slowly add grits and stir . Turn heat to low and follow package directions , stirring occasionally until thick . Add butter and stir .
Coat 9 x 13 baking dish with vegetable oil cooking spray . Add grits , spinach , diced tomatoes , and cheddar cheese and stir to combine ingredients .
Beat eggs and pour over ingredients in baking dish . Season with garlic powder , pepper , and hot sauce ( optional ). Stir and spread in an even layer in baking dish . Place in oven and cook for 35 minutes . Refrigerate leftovers within 2 hours .
32 • MERIDIAN LIFE