Wednesday, February 11, 2009

RIO GRANDE GRITS CASSEROLE

4 cups water
1 cup quick grits
1 tsp garlic salt
1/2 lb smoked sausage
1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, minced
1 tbsp vegetable oil
1 3/4 cups salsa
1 can (15-oz) black beans, drained
2 cups shredded Cheddar cheese
Sour cream, optional
Chopped cilantro, optional

Preheat oven to 350 degrees. Grease a 13 x 9-inch baking dish; set aside.

In a large saucepan, bring water to a boil. Gradually stir in grits and garlic salt. Reduce heat; cover and cook 5 to 7 minutes or until thickened, stirring occasionally.

Cut sausage in half lengthwise, cut crosswise into 1/4-inch slices. In a large skillet, heat the vegetable oil. Add the sausage, onion, green pepper, and garlic to the skillet. Cook until the vegetables are tender. Stir in salsa and black beans; heat through. Spoon half of grits into greased baking dish. Top with half of sausage mixture and 1 cup of the cheese. Repeat layers with the remaining ingredients. Bake for 20 to 25 minutes or until heated through. Serve with sour cream topped with the chopped cilantro, if desired.

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