Spinach and Cheese Grits Casserole (Gluten Free)
Grits combined with veggies and cheese make for a great casserole for Brunch or Dinner.
Servings: 8 servings
- 1 cup grits
- 4 cups vegetable broth*
- 2 tbsp. butter
- ¾ cup chopped yellow onion
- ¾ cup chopped bell pepper**
- 2 cloves garlic chopped
- 1 tbsp. olive oil
- 6 ounces fresh spinach leaves
- salt & pepper to taste
- 2 cups shredded cheddar cheese
- ¼ shredded parmesan cheese
- 1 egg beaten
- ½ tsp. garlic powder
- couple dashes hot sauce
- fresh parsley optional
Preheat oven 350 degrees.
Cook grits according to package instructions. When grits are done add butter and transfer to large mixing bowl.
Meanwhile saute yellow onion, garlic, and bell pepper in olive oil for 1-2 minutes. Add salt & pepper to taste and fresh spinach leaves in batches and cook until wilted slightly.
Add to bowl of grits, along with cheddar cheese, egg, garlic powder, and hot sauce. Combine and pour into casserole dish. Top with parmesan cheese.
Bake 30-35 minutes. Remove from oven and can top with parsley and additional bell pepper.
*can use water or milk instead of vegetable broth- nutrition provided is based on using vegetable broth.
**can use any color bell peppers you have. I used a combination of red and green.
Serving: 1serving | Calories: 231kcal | Carbohydrates: 6.7g | Protein: 13.7g | Fat: 17g | Saturated Fat: 9.4g | Cholesterol: 63mg | Sodium: 673mg | Potassium: 278mg | Sugar: 1.5g | Calcium: 302mg | Iron: 1mg