[Cook] Cheddar Grits with Southwest Black Beans

I woke up this morning at 5:30am to cook because I want to bring home-cooked food to work for lunch. The Cheddar Grits with Southwest Black Beans was so good that waking up that early was all worth it!


Cheddar Grits with Southwest Black Beans

Grits is the same as polenta, I think? This vegetarian meal tasted great, and it was very satisfying. I love how the grits just had a little kick of spiciness with cayenne pepper.




In a medium saucepan, combine the water, milk, butter, hot sauce, paprika, a dash of salt and a dash of cayenne. Bring to a boil over medium-high heat. Add the grits in a slow stream, whisking. Reduce the heat, cover, and simmer, stirring frequently with a wooden spoon, until the grits are very thick, 5 to 10 minutes. Remove the saucepan from the heat and stir in shredded cheddar cheese. Cover to keep warm.



In a large nonstick skillet, heat up some olive oil over medium heat. Add the bell peppers and green onions and cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add beans, broth, another dash of cayenne, if desired, and more salt and pepper. Bring to a simmer and cook, stirring frequently, until the beans are hot, about 5 minutes. Remove from heat and stir in the tomatoes.



Serve the vegetables over cheese grits.


Tangy Garden Salad

For side, I made a salad with tomato, avocado, red onion, cilantro, lemon juice, and balsamic vinaigrette dressing.

Yum yum yum! What a delicious meal!