I made this up when cooking in another friend's kitchen using what I found in the fridge. It has now become a go-to for me as I've always got spinach, feta, and pine nuts stocked in my kitchen!

Serves 8
4 cups vegetable broth
2 cups water
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
2 cup white stone-ground grits
2 cups fresh spinach, chopped
8 oz. feta cheese
½ cup pine nuts
1 cup grape tomatoes, chopped

Bring broth, water, salt, and olive oil to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat and simmer until thick (for about 45 minutes), stirring occasionally.

Stir in spinach – cook for 10 more minutes. Stir in cheese and serve topped with pine nuts and garnish with tomatoes.
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I served it with a balsamic pork loin and steamed summer veggies. It was a good combination.