| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Mexican, Vegetables |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 1 |
ts |
Salt |
| 1 |
c |
Uncooked quick-cooking grits |
| 4 |
|
Green onions; chopped |
| 1 |
cn |
(4.5-ounce) chopped green chiles; undrained |
| 2 |
tb |
Diced pimiento; drained |
| 1/8 |
ts |
Hot sauce |
| 2 |
tb |
Butter or margarine; divided |
| 1 |
cn |
(15-ounce) black beans; rinsed and drained |
| 1 |
|
Jar; (8-ounce) picante sauce |
| 1 |
md |
Tomato; seeded and chopped |
| 2 |
tb |
Chopped fresh cilantro |
INSTRUCTIONS
Bring 4 cups water and salt to a boil in a medium saucepan. Stir in grits;
return to a boil over medium heat, stirring constantly. Cover, reduce heat,
and simmer 5 minutes. Remove from heat; stir in green onions and next 3
ingredients. Pour into a buttered 9-inch square pan; cover and chill 3
hours or overnight.
Invert pan to remove grits; cut into 4 squares. Cut each square into 2
triangles.
Melt 1 tablespoon butter in a skillet over medium heat; add 4 triangles,
and cook 5 to 7 minutes on each side or until lightly browned. Gently
remove to a serving platter; keep warm. Repeat procedure with remaining 1
tablespoon butter and grits triangles.
Combine black beans and picante sauce in a small saucepan; cook over medium
heat, stirring often, until thoroughly heated. Spoon over grits cakes, and
sprinkle with tomato and cilantro. Serve immediately. Makes 4 servings.
Note: You can mix the black beans and picante sauce ahead of time. Just
heat as directed, and serve immediately with grits cakes. The grits cakes
can also be baked at 350° for 7 minutes or broiled (with electric oven door
partially open) 7 minutes. (Do not turn.) Tip: These are great served with
Fresh Tomato Salsa.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998
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