Carolina Brunch Style Grits
|Uncooked quick-cooking grits||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
|Canned whole kernel corn with red and green peppers||11 Ounce, drained (1 Can, Green Giant Mexicorn)|
|Frozen spinach||9 Ounce, thawed (1 Package, Green Giant)|
|Taco seasoning mix||1 1⁄4 Ounce (Old El Paso, 1 Package)|
|Chopped onion||2 Tablespoon|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
Preheat oven in Convection Bake to 375°F (*350°F).
Cook grits in 4 cups water. Use cooking time on package directions.
Combine cooked grits and all remaining ingredients except 1 cup of the cheese in an ungreased 3-quart (9" x 13") baking dish. Mix well. Sprinkle top with remaining 1 cup cheese.Convection Bake for 20 to 30 minutes or until edges are bubbly and cheese is melted.