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Cajun-Style Grits with Blackeye Salsa

2 cups water
1 tablespoon chopped jalapeño chili
1/2 teaspoon ground cumin
1/2 teaspoon salt
2/3 cup quick-cooking grits
1 cup (4 ounces) light shredded Mexican cheese blend
1/2 can (15-ounce size) Blackeyes or 3/4 cup cooked dry-packaged Blackeyes, rinsed, drained, coarsely chopped
Blackeye Salsa (recipe follows)

1. Combine water, jalapeño chili, 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, then spoon Blackeye Salsa over grits.

Makes 4 servings (about 3/4 cup each).

Blackeye Salsa

1/2 can (15-ounce size) Blackeyes or 3/4 cup cooked dry-packaged Blackeyes, rinsed, drained, coarsely chopped
2 cups chopped tomatoes
3 tablespoons chopped onion
1 tablespoon minced jalapeño chili
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt

1. Combine all ingredients. Let stand 20-30 minutes before serving.

Makes about 2 1/2 cups

Nutrient Information Per serving: Calories 289; Fat 10g; % Calories from Fat 29; Potassium 550mg; Carbohydrate 40g; Folate 124mcg; Sodium 1127mg; Calcium 248mg; Protein 14g; Dietary Fiber 6g; Cholesterol 25mg

Recipe provided courtesy of The Bean Education & Awareness Network.