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Spicy Cajun-style grits served with a tasty
blackeye salsa.
Cajun-Style Grits
with Blackeye Salsa
- Cajun-Style Grits:
- 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) reduced fat shredded Mexican cheese blend
1/2 can (15-ounce size) blackeyes, rinsed, drained, coarsely
chopped (or 3/4 cup cooked)
Blackeye Salsa:
- 1/2 can (15-ounce size) blackeyes, rinsed,
drained, coarsely chopped (or 3/4 cup cooked)
2 cups chopped tomatoes
3 tablespoons chopped onion
1 tablespoon minced jalapeño chile
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
- For Cajun-Style Grits: Combine water,
jalapeño chile, 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.
- Spoon grits onto plates, then spoon Blackeye
Salsa over grits.
- For Blackeye Salsa: Combine all ingredients.
Let stand 20 to 30 minutes before serving. Makes
about 2 1/2 cups
Makes 4 servings (about 3/4 cup each).
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.
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