Corn Grits with Spinach-Mushroom Tomato Sauce


  • 3 cups water
  • ½ teaspoon salt (divided use)
  • 1 cup quick-cook corn grits
  • 2 tablespoons olive or vegetable oil
  • ½ large onion, chopped
  • 2 cans of tomatoes (14 oz)
  • 1 can spinach
  • 1 small can of mushrooms


  1. In a large saucepan, bring water and ¼ teaspoon of salt to a boil. Slowly add grits. (They will splatter and boil over if added too fast.) Lower heat and simmer, stirring often, for 15-20 minutes, until they become soft.
  2. Meanwhile, heat oil in a large skillet. Add onion and cook until translucent. Add tomatoes, salt, and pepper, and bring to a boil. Lower heat; simmer for 15 minutes, until slightly thickened. Add spinach and mushrooms; cook another 3 minutes. Taste and adjust seasonings.
  3. Spoon grits into a bowl. Top with the tomato-spinach mixture and sprinkle with 1 T of Parmesan or 2 T of mozzarella.
    • Serves 4, generously
    • 240 calories per serving

Recipes created or adapted by Jani H. Leuschel, MS, NDTR Nutrition and Dietetic Technician, Certified) who blogs at Food Hall by Jani, a website featuring recipes with nutrition bonuses.