A delicious and hearty casserole combining creamy grits with southwestern flavors, perfect for any meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the perfect texture.
Thaw the frozen spinach and squeeze out excess water using paper towels. Drain the corn.
Removing excess water from the spinach prevents the casserole from becoming watery.
In a large microwave-safe bowl, heat the water until boiling, about 7 minutes.
Use a microwave-safe bowl to avoid spills and ensure safety.
Stir in the grits, taco seasoning, and chopped onion into the hot water. Microwave uncovered for 4 minutes, stir, and then microwave for an additional 2 minutes.
Stirring halfway ensures the grits cook evenly.
Mix in the drained corn, spinach, butter, and half of the shredded cheeses into the grits mixture.
Mix thoroughly to evenly distribute the ingredients.
Spray a 13x9-inch baking dish with cooking spray and pour in the grits mixture. Sprinkle the remaining cheese on top.
Spraying the dish prevents sticking and makes cleanup easier.
Bake in the preheated oven for 30 minutes until the cheese is melted and bubbly.
Let the casserole cool slightly before serving for easier slicing.
Serve warm and enjoy your delicious Cheesy Southwestern Grits Casserole.
Garnish with fresh herbs like cilantro for added flavor and presentation.
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