Baked Grits with Vegetables

Makes 8 servings; 1/8 casserole each serving

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  • 1 13.5 – 15.5 ounce can low-sodium spinach
  • 1 14.5 ounce can diced tomatoes, no salt added
  • 3 cups water
  • 1 cup corn grits, white or yellow
  • 2 Tablespoons butter
  • Vegetable oil cooking spray
  • 2 cups shredded cheddar cheese
  • 2 large eggs
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • ½ teaspoon hot sauce (optional)


  1. Preheat oven to 350°F.
  2. Wash your hands well with soap and warm water for at least 20 seconds.
  3. Drain spinach.
  4. Drain diced tomatoes.
  5. Bring water to a boil in a small pot. Slowly add grits and stir. Turn heat to low and follow package directions, stirring occasionally until thick. Add butter and stir.
  6. Coat 9 x 13 baking dish with vegetable oil cooking spray. Add grits, spinach, diced tomatoes, and cheddar cheese and stir to combine ingredients.
  7. Beat eggs and pour over ingredients in baking dish. Season with garlic powder, pepper, and hot sauce (optional). Stir and spread in an even layer in baking dish. Place in oven and cook for 35 minutes.
  8. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.