Creamy Spinach and Corn Topped Cheesy Grit Cakes

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Creamy Spinach and Corn Topped Cheesy Grit Cakes
This vegetarian appetizer was actually thrown together when my first one was a complete FLOP! OOPS! So this was actually created from “What in the world is in the house that would make a vegetarian appetizer?” game! I consider this dish a super success though & I recommend using whatever vegetables are fresh in your house. 
 
Cook up 2 cups of quick grits according to the package. When cooked, add one cup of shredded cheddar cheese

 

Place the cooked grits into a 8×8 in pan and chill in the fridge.  When chilled, take out of dish and use a large knife or pizza wheel to slice up into 9 squares.  Heat each of these on a skillet and then slice into triangles. 
 








In Skillet, take olive oil, garlic, fresh spinach and fresh corn (I shucked from the cob), and begin to cook. 
 
 When almost cooked, add approximately 2 ounces of goat cheese in and melt into vegetables. 
When cooked, place onto the triangular grit cake triangles and serve!
Thank you for my cooking club ladies for this great inspired dish!

 

One Reply to “Creamy Spinach and Corn Topped Cheesy Grit Cakes”

  1. With this and bunch of other recipes, I'm thinking about printing them all out and putting them into a loose-leaf notebook, so I can find them easily. Note I'm in the over-whatever generation.

    Like

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