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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.

Source: EatingWell Magazine, September/October 2011


Recipe Summary test

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

1 3/4 cups
373 calories; protein 12.3g; carbohydrates 63.9g; dietary fiber 7.8g; sugars 10.3g; fat 9.5g; saturated fat 3.2g; cholesterol 12.6mg; vitamin a iu 1406IU; vitamin c 25.6mg; folate 145.4mcg; calcium 149.9mg; iron 3.2mg; magnesium 32.2mg; potassium 471.5mg; sodium 696.1mg; thiamin 0.4mg.

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