Cajun-Style Grits with Blackeye Salsa

cajun grits salsa
Serves: 
4

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

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

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 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.

More From FoodService Director

Managing Your Business
ohio state o

No, that’s not a typo: 51,759 undergraduates were enrolled at Ohio State University in the 2015-2016 academic year, making it one of the largest public universities in the country. And while not every student had a meal plan, it’s safe to say that Zia Ahmed, senior director of dining services for the Columbus, Ohio, school, is in charge of both feeding and supervising a massive number of people.

Ahmed says his No. 1 tips for handling the travel, stress and struggle for work-life balance that comes with his job are straightforward: communication and managing people’s expectations....

Managing Your Business
steam table server

Over the past five years, this column has kept me current on topics ranging from culinary techniques to HR policies to pest control. As a culinary and hospitality educator, one of the things I really value about my work with Restaurant Business , FoodService Director's sister publication, is that it broadens my knowledge base so I have more answers in the classroom.

But part of being a good professor is being smart enough to say, “I have no clue, but I know who will.” When it comes to equipment engineering, I’m lucky if I can find the “on” switch.

Fortunately, I have James...

Industry News & Opinion

HMSHost has partnered with golf tournament organizer PGA Tour to open a new PGA Tour Grill location in El Paso International Airport in El Paso, Texas.

The grill aims to promote an active lifestyle through healthy food options outside of traditional airport fare, and appeals to golf fans with flat-screen TVs dedicated to golf tournaments and related programming.

“The new PGA Tour Grill is a perfect addition to the El Paso International Airport as it brings a new and refreshing menu,” Monica Lombrana, director of aviation at El Paso International Airport, said in a statement...

Industry News & Opinion

K-12 foodservice participating in federal nutrition programs soon could fall into some extra cheese. The U.S. Department of Agriculture is set to buy 11 million pounds of cheese to raise plummeting prices, the result of a dairy glut. The acquired product will be distributed to federal nutrition programs, which might include WIC, SNAP and Child Nutrition Programs, and food banks.

The purchase falls short of a call from Congress, unions, special interest groups and commodity organizations for a $150 million buyout of dairy assets to mitigate the 35% drop in dairy revenues—a 30-year...

FSD Resources