Recipe

Spinach And Cheese Grits Frittatas Recipe

Print Recipe

Ingredients

3 oz chilled tetilla cheese, coarsely shredded (1 c)
Two 5-oz bags baby spinach
Freshly ground pepper
Salt
3 oz chilled Mahón cheese, coarsely shredded (1 c)
1/4 c freshly grated Parmesan cheese
2 c flat-leaf parsley leaves
3 c stone-ground yellow or white grits (see Note)
8 c water
6 large eggs, lightly beaten
2 large garlic cloves, minced
1 1/2 oz chilled young Manchego cheese, coarsely shredded (1/2 c)
6 tbsps unsalted butter, 5 tbsps softened & 1 tbsp melted

Directions

Step #1 Preheat the oven to 350°.
Step #2 Butter two 9-inch springform pans & dust with 2 tbsps of the Parmesan cheese.
Step #3 In a medium enameled cast-iron casserole, bring the water to a boil with a large pinch of salt.
Step #4 Whisk in the grits.
Step #5 Cover up & let simmer over low heat/flame, whisking often, for 1 hr & 15 mins.
Step #6 Transfer the grits to a large bowl & let cool, stirring every once in awhile, until warm.
Step #7 Meanwhile, working in 2 batches, in a medium saucepan of boiling water, blanch the spinach for 30 seconds.
Step #8 Using a slotted spoon, transfer the spinach to a colander.
Step #9 Blanch the parsley in the boiling water until almost tender, about 4 mins.
Step #10 Transfer to the colander.
Step #11 Lightly squeeze the greens dry & coarsely chop.
Step #12 In a large skillet, melt 2 tbsps of the softened butter.
Step #13 Add the garlic & cook over low heat/flame until fragrant, about 2 mins.
Step #14 Add the spinach & parsley & cook, stirring, for 2 mins.
Step #15 Spice up with salt & pepper.
Step #16 Stir the tetilla, Mahón & Manchego cheeses, the remaining 3 tbsps of softened butter & the spinach & parsley into the grits.
Step #17 Spice up with salt & pepper & stir in the the eggs.
Step #18 Pour half of the mixture into each of the prepared pans.
Step #19 Brush the frittatas with the melted butter & sprinkle with the remaining 2 tbsps of Parmesan.
Step #20 Bake the frittatas on the top shelf of the oven for about 40 mins, or until golden brown & just set.
Step #21 Let cool in the pans for 15 mins.
Step #22 Remove the pan rings.
Step #23 To serve, cut the frittatas into wedges with a serrated knife, wiping the knife between cuts.
Step #24 Make Ahead: The frittatas can be put in the fridged in the pans for up to 2 days.
Step #25 Bring to about room temp before reheating.
Step #26 Notes: Stone-ground grits are available from www.
Step #27 hoppinjohns.
Enjoy the Spinach & Cheese Grits Frittatas recipe