Rio Grande Grits Casserole
Yield
6 - 8 ServingsPrep
25 minCook
25 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
water
|
|
| 1 | cup |
grits
|
|
| 1 | teaspoon |
garlic salt
|
|
| ½ | pound |
polish kielbasa sausage
|
*
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
green bell peppers
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ¾ | cups |
salsa
|
|
| 1 | 15 oz |
black beans
drained |
*
|
| 2 | cups |
cheddar cheese
|
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
cilantro
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
water
|
|
| 237 | ml |
grits
|
|
| 5 | ml |
garlic salt
|
|
| 226.8 | g |
polish kielbasa sausage
|
*
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
green bell peppers
|
|
| 2 | each |
garlic cloves
minced |
|
| 15 | ml |
vegetable oil
|
|
| 414 | ml |
salsa
|
|
| 1 | 15 oz |
black beans
drained |
*
|
| 473 | ml |
cheddar cheese
|
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
cilantro
chopped |
*
|
Directions
Heat oven to 350℉ (180℃).
Grease 1 13 x 9 inch baking dish .
In large saucepan, bring water to a boil. Gradually stir in grits and garlic salt.
Reduce heat; cover and cook 5 to 7 minutes or until thickened, stirring occasionally.
Cut sausage in half lengthwise; cut crosswise in ¼ inch slices. In large skillet, cook sausage, onion, green pepper, and garlic in oil until onions are tender.
Stir in salsa and black beans; heat. Spoon half of grits into greased baking dish.
Top with half of sausage mixture and 1 cup cheese.
Repeat layers with remaining ingredients.
Bake for 20 to 25 minutes or until heated through.
Serve with sour cream and ciltrano.
Makes 6 to 8 servings.
