Recipe - Southwestern Grit Cakes

4 cup Water
1 teaspoon Salt
1 cup Uncooked quickcooking grits
4 Green onions; chopped
1 cn (4.5ounce) chopped green
chiles; undrained
2 tablespoon Diced pimiento; drained
1/8 teaspoon Hot sauce
2 tablespoon Butter or margarine; divided
1 cn (15ounce) black beans;
rinsed and drained
1 Jar; (8ounce) picante sauce
1 md Tomato; seeded and chopped
2 tablespoon Chopped fresh cilantro

Bring 4 cups water and salt to a boil in a medium saucepan. Stir in grits;
return to a boil over medium heat, stirring constantly. Cover, reduce heat,
and simmer 5 minutes. Remove from heat; stir in green onions and next 3
ingredients. Pour into a buttered 9inch square pan; cover and chill 3
hours or overnight.

Invert pan to remove grits; cut into 4 squares. Cut each square into 2
triangles.

Melt 1 tablespoon butter in a skillet over medium heat; add 4 triangles,
and cook 5 to 7 minutes on each side or until lightly browned. Gently
remove to a serving platter; keep warm. Repeat procedure with remaining 1
tablespoon butter and grits triangles.

Combine black beans and picante sauce in a small saucepan; cook over medium
heat, stirring often, until thoroughly heated. Spoon over grits cakes, and
sprinkle with tomato and cilantro. Serve immediately. Makes 4 servings.

Note: You can mix the black beans and picante sauce ahead of time. Just
heat as directed, and serve immediately with grits cakes. The grits cakes
can also be baked at 350° for 7 minutes or broiled (with electric oven door
partially open) 7 minutes. (Do not turn.) Tip: These are great served with
Fresh Tomato Salsa.

Recipe by: Southern Living

Posted to MCRecipe Digest V1 #1036 by Suzy Wert SuzyWert@aol.com on Jan
23, 1998