4 cups chicken stock
1 cup stone-ground grits (not instant)
1/2 cup defrosted frozen spinach
1/3 cup grated Parmesan
In a medium pot, bring the broth to a boil. Add the grits and stir continually for about 10 minutes or until all the broth is absorbed. Remove from the heat and stir in the cheese, salt, pepper and spinach. Keep covered until ready to serve.