Japanese breadcurmbs add a satisfying, but light, crunch to these flavorful grits triangles.

Ingredients

• 1 (10-oz.) package frozen chopped spinach
• 1 cup uncooked regular grits
• 2 (4-oz.) packages feta cheese, crumbled
• 1/2 cup finely chopped green onions
• 1/4 cup chopped fresh basil
  2 garlic cloves, pressed
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon salt
• Freshly ground pepper to taste
• 2 cups panko (Japanese breadcrumbs)
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley
• Vegetable cooking spray

Preparation

1. Thaw spinach; drain well, pressing between paper towels.
2. Prepare grits according to package directions. Stir feta, next 5 ingredients, and spinach into grits. Add freshly ground pepper to taste.
3. Stir together panko and next 2 ingredients; sprinkle half of mixture into a well greased 13- x 9-inch baking dish. Pour hot grits mixture into prepared pan. Sprinkle remaining panko mixture over grits. Cover and chill 8 hours.
4. Invert chilled grits onto a cutting board; cut into 24 squares. Cut each diagonally into 2 triangles. Coat both sides well with cooking spray.
5. Cook triangles, in batches, on a hot greased griddle or in a nonstick skillet over medium heat 2 minutes on each side or until golden. Place on a wire rack on a baking sheet, and keep warm in a 200° oven up to 30 minutes.