Cajun-Style Grits with Blackeye Salsa

cajun grits salsa

The creamy texture of these grits is enhanced by the bold Cajun flavors. Served with blackeye salsa, the grits are a mouth-watering treat.


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

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


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 minutes. Stir in cheese and Blackeyes.

2. Spoon grits onto plates, and then spoon Blackeye Salsa over grits.

3. For the blackeye salsa: Combine all ingredients. Let stand 20-30 minutes; serve.

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