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Southwestern Sauté with Salsa Grits

September/October 2011

Your rating: None Average: 4.6 (15 votes)

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.


Southwestern Sauté with Salsa Grits

Makes: 4 servings, 1 3/4 cups each

Active Time:

Total Time:

Ingredients

  • 1 3/4 cups water
  • 1 1/4 cups store-bought fresh salsa or 10-ounce can Rotel diced tomatoes
  • 3/4 cup quick grits
  • 1/2 cup shredded Monterey Jack cheese, divided
  • 1 tablespoon canola oil
  • 2 cups frozen corn
  • 2 cups frozen bell pepper and onion mix
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 15-ounce can black beans, rinsed
  • 1/4 cup chopped fresh cilantro

Preparation

  1. 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.)
  2. 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

Per serving: 373 calories; 9 g fat (3 g sat, 4 g mono); 13 mg cholesterol; 64 g carbohydrates; 0 g added sugars; 12 g protein; 8 g fiber; 679 mg sodium; 472 mg potassium.

Nutrition Bonus: Vitamin C (43% daily value), Folate (36% dv), Vitamin A (28% dv), Iron (17% dv), Calcium (15% dv).

Carbohydrate Servings: 4

Exchanges: 3 1/2 starch, 1 vegetable, 1 lean-meat, 1 fat


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Recipe Categories

Ethnic/Regional
American
Southwest
Total Time
15 minutes or less
Servings
4
Main Ingredient
Beans/Legumes
Preparation/ Technique
Saute
Meal/Course
Dinner

Ease of Preparation
Easy
Type of Dish
Main dish, vegetarian
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