Lately I’ve been on a southern food kick. I”m talking anything fried, buttered, or smothered in cheese. It all started with a trip to North Carolina I took a few weeks ago. Grits soak up flavors really well and are best eaten as leftovers.Also it’s super cheap and easy, great for a grad student like me. I used cornmeal, which is a finer grain than usual, but I like the smoothness of it. I tried 3 different recipes and my Mexican style grits were my favorite.
Cook time- 30 minutes Serves 3-5
1/2 cup of cornmeal
2 cups of water
1/2 tablespoon olive oil
1/2 a onion diced
taco seasoning
2 cloves of garlic- minces
salt and pepper
1 can of black beans
pickled jalapeno peppers (the slices ones)
1/2 cup of sharp cheddar cheese
1. Heat up the oil in a saucepan and add the onions. Let them caramelize and then add the garlic.
2. Once the garlic is nice and brown add the beans and mix well.
3. Add 2 cups of water to a seperate saucepan and stir. Add the cornmeal in slowly while stirring to make sure there are no clumps.
4. Simmer on medium-low for about 8-10 minutes. If the cornmeal stick to the bottom of the pan add more water a teaspoon at a time. Stir often.
5. Once the grits are at a good consistency add the taco seasoning, salt and pepper to taste. I ended up adding about 1/2 tablespoon of taco seasoning.
6. Add the cheddar cheese and jalapenos (to taste) and stir well.
6. Add the bean mixture to the grits and stir or serve the bean on the side with the grits. I like them stirred in personally. Enjoy!
Tip: Pour the leftovers in a small baking pan lined with foil. The next day you can cut the grits into small strips and pan fry them so they are crispy on the outside. (Polenta fries!)
