Cheesy, salsa-flavored grits are the base for this easy bean and vegetable sauté. Use fresh salsa (found in the market near other dips) to keep sodium in check. Look for quick grits near oatmeal and other hot cereals or near cornmeal in the baking aisle. Serve with a romaine and red cabbage salad with avocado and pepitas.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2011


Recipe Summary

15 mins


Ingredient Checklist


Instructions Checklist
  • Combine water, salsa (or tomatoes) and grits in a large saucepan. Bring to a boil. Cover, reduce heat to maintain a simmer and cook, stirring once or twice, until thickened, 5 to 7 minutes. Remove from heat and stir in 1/4 cup cheese. Keep covered. (The grits will thicken slightly as they stand.)

  • Meanwhile, heat oil in a large skillet over medium-high heat. Reduce the heat to medium, add corn, pepper-onion mix, chili powder, cumin, garlic powder and salt. Cook, stirring, until the vegetables are warm, about 5 minutes. Stir in beans and cook, stirring, until heated through, 3 to 4 minutes more. Serve the bean and vegetable mixture over the grits, sprinkled with the remaining 1/4 cup cheese and cilantro.

Nutrition Facts

373 calories; protein 12.3g 25% DV; carbohydrates 63.9g 21% DV; exchange other carbs 4.5; dietary fiber 7.8g 31% DV; sugars 10.3g; fat 9.5g 15% DV; saturated fat 3.2g 16% DV; cholesterol 12.6mg 4% DV; vitamin a iu 1406IU 28% DV; vitamin c 25.6mg 43% DV; folate 145.4mcg 36% DV; calcium 149.9mg 15% DV; iron 3.2mg 18% DV; magnesium 32.2mg 12% DV; potassium 471.5mg 13% DV; sodium 696.1mg 28% DV; thiamin 0.4mg 37% DV.

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Rating: 5 stars
Reliable filling and flavourful! Makes good leftovers. Read More