| 1 | Cook spinach with onions according to package directions. |
| 2 | Drain thoroughly; stir in cheese, pepper and nutmeg. |
| 3 | Cook over medium heat, stirring frequently, until cheese melts; remove from heat. |
| 4 | bring water to a boil; slowly stir in grits and salt. |
| 5 | Reduce heat; simmer 2 to 4 minutes or until thick, stirring frequently. |
| 6 | Stir grits into spinach mixture. |
| 7 | Add sour half and half; cook until heated through. |
| 8 | Spoon into 1-qt. |
| 9 | Serving dish. |
| 10 | Sprinkle with bacon. |
| 11 | *note: to substitute quaker or aunt jemima enriched hominy grits, increase water to 2-?cups and simmer time to 12 to 14 minutes. |
| 12 | Proceed as recipe directs. |
| 13 | nutritional analysis per serving: * calories 181 * carbohydrates 17 g * protein 8 g * fat 9 g * calcium 170 mg * sodium 340 mg * cholesterol 25 mg * dietary fiber 3 g |
