It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Le Ann Rimes' Southern Style Grits Bake
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- #35698
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 slice thick-cut bacon
1/2 cup finely chopped onion
2 1/2 cups fat-free or 1% milk
2/3 cup quick cooking grits
1/2 teaspoon salt
1/4 cup egg substitute
OR
3 eggs, beaten
2 tablespoons pure maple syrup
2 tablespoons chopped chives or green onion tops
directions
Dice bacon; cook in a medium saucepan until crisp. Transfer bacon with slotted spoon to paper towel; set aside.
Cook onion in drippings over medium heat in saucepan 4 minutes, stirring occasionally. Add milk, grits and salt; bring to a boil, stirring frequently. Simmer 2 to 3 minutes or until think, stirring constantly.
Remove from heat; stir in syrup. Place egg substitute in a medium bowl. Gradually stir small amount of grits mixture into eggs; then stir the egg mixture back into remaining grits mixture. Pour into 1-quart souffle or round baking dish sprayed with cooking spray.
Bake in 375 degrees F oven for 35 to 40 minutes or until puffed and center is set. Sprinkle with reserved bacon and chives.
Serve warm.
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nutrition data
217 calories, 3 grams fat, 37 grams carbohydrates, 10 grams protein per serving. This recipe is low in fat.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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