Cheese Grits With Saucy Black Beans, Avocado and Radish
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2¾cups vegetable broth or water (or any combination of both), more as needed
- 2cups whole milk or cashew milk
- 1cup grits or polenta
- 1teaspoon kosher salt, plus more to taste
- 1(28-ounce) can black beans, rinsed and drained
- ½ to 1teaspoon ground cayenne
- ½cup grated Manchego, Cheddar, Parmesan or vegan cheese, plus more for garnish
- 2tablespoons butter, optional
- 2firm ripe avocados, peeled and chopped
- 3small or 1 large radish, thinly sliced
- 3scallions, thinly sliced
- Hot sauce and lime wedges, for serving (optional)
Nutritional analysis per serving (4 servings)
702 calories; 33 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 86 grams carbohydrates; 25 grams dietary fiber; 9 grams sugars; 23 grams protein; 1028 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a pot, combine 2 cups of the broth or water along with the milk, grits and 1 teaspoon salt. Cook over low heat, stirring frequently, until completely tender, 20 to 25 minutes.
- Step 2
Meanwhile, in a small saucepan, combine the remaining ¾ cup broth or water with the black beans and cayenne and cook over low heat, stirring occasionally, until warm and saucy. Season to taste with salt and add broth or water by the tablespoon, if desired, for saucier beans.
- Step 3
When the grits are tender, remove from the heat, and vigorously stir in the ½ cup cheese and the butter, if using, until the grits are creamy and almost fluffy.
- Step 4
Spoon into four bowls, and top with the bean mixture, avocado, radish and scallion. Finely grate more cheese over the top, if desired, and serve warm, with hot sauce and lime wedges if desired.
Private Notes
Comments
If you are making this for two hungry people, using only 400g of beans (approx. half the amount) does the trick! This dish is nothing short of spectacular, and fulfills my tex-mex cravings, all with ingredients I can get in rural Germany. I am extremely impressed.
Delicious! Made a few edits - threw a diced jalapeño, cumin, and garlic powder in with the beans, and marinated the radishes in some lime juice. I also make food for the leftovers, so instead of avocado I diced some tomatoes.
Swapped smoked paprika for the cayenne: much more subtle and flavorful. You don't need to smother this dish in hot sauce and cayenne to make it edible--allow the natural flavors to come through.
For a simple and quick summer dish, I am impressed. It’s budget friendly, and the basic recipe is easily changed to accommodate any veggies you’ve got. The only thing that I would add is dark, ripe olives. Definitely a new go-to for any day of the week!
Perfect as is!
One of my favorite recipes on this site. I make it frequently.