Stoneground Grits with Cheddar Cheese and Spicy Black Beans - Meatless Monday
Grits made with butter and cream and cheddar cheese then topped with a spicy mixture of black beans, peppers, onion, tomatoes, a hint of garlic and lime juice. They transform the grits into a delight of the flavours of the Southwest.
Recipe type: entrée or Side Dish
Serves: 2
  • Grits for two servings, cooked according to package instructions, using half water and half heavy cream for the liquid.
  • 1 tablespoon butter
  • 2 ounces Cheddar cheese, grated
  • a pinch of garlic powder
  • salt and ground black pepper, to taste
  • ½ tablespoon butter
  • ½ cup red onion, diced
  • ½ cup mixed coloured bell pepper, diced
  • ½ cup black beans, drained and rinsed
  • 2 teaspoons fresh jalapeño, minced
  • ¼ teaspoon garlic powder
  • ½ cup tomatoes, diced
  • juice of ½ lime (about 1 tablespoon)
  • salt and pepper to taste
  1. Melt the butter in the liquid mixture for the grits and bring to a boil.
  2. Add the grits and cook according to the time on the package instructions.
  3. Stir in the Cheddar Cheese, garlic powder, salt and pepper.
  4. While the grits are cooking, in a small skillet, over medium heat, melt the ½ tablespoon of butter.
  5. Add the onions and the bell pepper and saute for about 2 minutes.
  6. Add the black beans, jalapeño and garlic powder and continue to saute for about 2 more minutes.
  7. Add the tomatoes, lime juice.
  8. Remove from heat, salt and pepper to taste.
  9. To serve, Add a portion of the grits to a bowl and spoon the black bean mixture over the top.
Recipe by The Saucy Southerner at