Southwestern grit cakes

1 Servings

Ingredients

Quantity Ingredient
4 cups Water
1 teaspoon Salt
1 cup Uncooked quick-cooking grits
4 Green onions; chopped
1 can (4.5-ounce) chopped green chiles; undrained
2 tablespoons Diced pimiento; drained
⅛ teaspoon Hot sauce
2 tablespoons Butter or margarine; divided
1 can (15-ounce) black beans; rinsed and drained
1 Jar; (8-ounce) picante sauce
1 medium Tomato; seeded and chopped
2 tablespoons Chopped fresh cilantro

Directions

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@...> on Jan 23, 1998

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