Spinach Shiitake Grits Harvest Bowl With Sliced Avocado Food

CHEESY SPINACH GRITS

Cheesy Spinach Grits image

Looking for a quick and tasty brunch idea? Try these Cheesy Spinach Grits! You can even double this creamy spinach grits recipe for large parties.

Provided by My Food and Family

Categories Dairy

Time 1h

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 qt. (4 cups) fat-free reduced-sodium chicken broth
1 cup quick-cooking grits
2 cups loosely packed baby spinach leaves
1 pkg. (8 oz.) KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cut into 1/2-inch cubes
2 Tbsp. butter
1 clove garlic, minced
1/4 tsp. ground red pepper (cayenne)
2 eggs

Steps:

Heat oven to 350°F.
Bring broth to boil in large saucepan on medium-high heat. Gradually stir in grits until blended; cook on low heat 5 min., stirring occasionally. Remove from heat; stir in spinach. Add 1/2 cup shredded cheese, Neufchatel, butter, garlic and red pepper; stir until cheeses and butter are completely melted and mixture is well blended.
Whisk eggs in small bowl until blended; stir in small amount of hot grits mixture. Gradually add egg mixture to remaining hot grits mixture, stirring constantly until blended. Pour into 8-inch square baking dish sprayed with cooking spray.
Bake 30 min.; sprinkle with remaining shredded cheese. Bake 10 min. Let stand 10 min. before serving.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g

SAUTEED SPINACH AND SHIITAKES

Sauteed Spinach and Shiitakes image

This is a very healthy saute of spinach and shiitake mushrooms, which are high in copper, an under-appreciated nutrient.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 20m

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
8 ounces shiitake mushrooms, stems discarded, caps thinly sliced
Coarse salt and ground pepper
10 ounces baby spinach (7 cups)
1 to 2 teaspoons white-wine vinegar

Steps:

In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate (reserve skillet).
Heat remaining tablespoon oil in skillet. Add as much spinach as will fit; season with salt and pepper. Toss spinach, adding more to skillet as room becomes available. Cook until tender, about 2 minutes. Remove from heat, drain off any excess liquid, and stir in vinegar. Top spinach with mushrooms.

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