Stone-Ground Grits with Spinach and Parmesan

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.

My thoughts:

If you’ve been reading this blog for a while you know of my penchant for making side dishes do double duty. Macaroni and cheese with rapini, mashed potatoes with extra veggies etc. While we cook nearly every meal we eat and I generally don’t have any problem coming up with the main dish, side dishes always stymie me. Since we are only two people (and I generally spend a lot of time on the main dish, taking notes and whatnot) it seems superfluous to make two or more separate side dishes. So I either like to stuff vegetables in the main dish or make one all-encompassing side. These grits have your starch/bread covered, the spinach takes care of the vegetable and the Parmesan (besides making it a little creamy without adding butter, cream or even milk) is an excellent source of calcium.


  1. This is why I love your style of cooking so much. I makes perfect sense to me to throw things together in one or two dishes rather than having all the elements of a meal separated out on your plate.

  2. be still my heart!! Oh I must make some! i LOVE stoneground grits! I think this will be dinner tonight!!

    carrie @ ginger lemon girl

  3. I love grits- and with spinach? Brilliant!

  4. I love grits with anything. I’ll be trying this in the next few days I think.

  5. Rachel- I love the recipe! Going to the market again this weekend and will buy stone ground grits. I love a hot lunch will make this next week for myself. Can’t get enough of spinach either.

  6. Grits – absolutely one of my favorite foods. I eat grits almost everyday. Most people hate grits because they’ve never had good stoneground grits, cooked properly. They eat those “instant” grits and that’s why! Oh gosh, now I’m craving Low Country shrimp and grits….or your recipe!

  7. You know I love some grits. I’ve never thought of putting spinach in them, but I can totally taste them that way!

  8. Jessy and her dog Winnie

    I also have trouble coming up with side dishes. These grits looks so creamy and delicous!

  9. Your dishes are the perfect mirror of your main dish + side dish philosophy! brava!! 🙂

  10. I’ve just gotten brave enough to try instant grits – I’m a CT girl at heart. I made shrimp and grits, which wasn’t a big success with my husband. So why are stone-ground grits so much better than instant?

  11. Georgia: instant grits are small and grainy, stone ground have a better flavor and texture-more like polenta then mush. Just think about how much better regular rice is than minute rice. Or the difference between steel cut oats and instant.

  12. I love the combination of the side dish into the main dish. Really, the tastes will mingle anyway–why not be proactive and make them mingle beautifully, on purpose? This looks really good!

  13. I always have a hard time finding side dishes to pair with my foods–no one ever seems to feature them in their blogs!
    This grits dish looks so delicious. It’s too bad my husband isn’t a big fan of grits, but I’ll have to try this out when he’s at work some night.