Cajun-Style Grits with Blackeye Salsa
| Serves | 4 |
|---|---|
| Ingredients | Vegetables, Grains |
| Day Part | Dinner |
| Menu Part | Side Dish |
| Cuisine Type | American |
The creamy texture of these grits is enhanced by the bold Cajun flavors. Served with blackeye salsa, the grits are a mouth-watering treat.
Ingredients
For the grits:
2 cups water
1 tbsp. chopped jalapeño chile
1⁄2 tsp. ground cumin
1⁄2 tsp. salt
2⁄3 cup quick-cooking grits
1 cup shredded Mexican cheese blend
1⁄2 can (15-oz.) Blackeyes, or 3⁄4 cup cooked dry-packaged Blackeyes, rinsed, drained, and coarsely chopped
For the Blackeye Salsa:
1⁄2 can (15-oz.) Blackeyes or 3⁄4 cup cooked dry-packaged Blackeyes, rinsed, drained, and coarsely chopped
2 cups chopped tomatoes
3 tbsp. chopped onion
1 tbsp. minced jalapeño chile
1 tbsp. lime juice
1⁄2 tsp. ground cumin
1⁄2 tsp. salt
Steps
1. Combine water, jalapeño, cumin, and salt in medium saucepan; heat to boiling. Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 5 min. Stir in cheese and Blackeyes.
2. Spoon grits onto plates, and then spoon Blackeye Salsa over grits.
For the Blackeye Salsa:
1. Combine all ingredients. Let stand 20-30 min.; serve.