Ingredients Jump to Instructions ↓

  1. 2 1/20 cup(s) water

  2. 1 cup(s) milk

  3. 2 tablespoon(s) butter

  4. 1/8 teaspoon(s) Tabasco sauce

  5. 1/8 teaspoon(s) paprika

  6. 1 1/4 teaspoon(s) salt

  7. Cayenne

  8. 3/4 cup(s) quick-cooking grits

  9. 1/4 pound(s) cheddar , grated (about 1 cup)

  10. 1 red bell pepper , cut into 3/4-inch squares

  11. 1 green bell pepper , cut into 3/4-inch squares

  12. 6 scallions including green tops , sliced thin

  13. 2 cup(s) drained and rinsed canned black beans (one 19-ounce can)

  14. 1/4 cup(s) canned low-sodium chicken broth or homemade stock

  15. 3 plum tomatoes , chopped

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, combine the water, milk, 1 tablespoon of the butter, the Tabasco, paprika, 1 teaspoon of the salt, and 1/8 teaspoon cayenne. Bring to a boil over moderately high heat. Add the grits in a slow stream, whisking. Reduce the heat, cover, and simmer, stirring frequently with a wooden spoon, until the grits are very thick, 5 to 10 minutes. Remove the saucepan from the heat and stir in the cheese. Cover to keep warm.

  2. Meanwhile, in a large nonstick frying pan, melt the remaining tablespoon of butter over moderate heat. Add the bell peppers and scallions and cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the beans, broth, 1/4 teaspoon cayenne, and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring frequently, until the beans are hot, about 5 minutes. Remove from heat and stir in the tomatoes. Serve over the cheese grits.

  3. Wine Recommendation: The robust and varied flavors in this dish want a big, spicy, and fruity red wine to match their intensity. Zinfandel seems to have an affinity for black beans, and a sturdy example from the Napa Valley will suit these grits and beans well.


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