Trying a new recipe at a dinner party is always a little risky, but one with grits? Well, that’s really taking a chance! This one, however, is a sure-fire winner and had everyone begging for more. Fortunately, the recipe made a generous portion.
I served this dish as an appetizer, but it could easily be a side with a pork roast, beef tenderloin or chicken. Heck, you could use it however you wish. Give it a try and let me know how you like it.
Sautéed Smoked Gouda Cheese Grits with Black Bean Salsa
2 c. milk
3/4 c. water
3/4 c. quick cooking grits
3/4 c. choped smoked Gouda cheese
1/2 t. salt
2 T. butter
2 c. flour
2 T. salt
2 t. black pepper
1 c. beer
Stir together milk and 3/4 c. water over medium-high heat; bring to a boil. Stir in grits, cheese and 1/2 t. salt; cook, stirring constantly until thickened, about 9 minutes. Stir in 2 T. butter. Pour grits into lightly greased 11 x 7 inch baking dish. Cover and chill until firm, about 3 hours.
Combine flour, 2 T. salt and pepper in a shallow dish. Pour beer into a small bowl.
Cut grits into 2” squares. Dip squares into beer and dredge in flour mixture, repeating twice.
Melt 1 T. butter in a large skilled over medium heat; stir in 1 T. oil.
Cook grits squares in hot butter mixture 5 minutes on each side or until golden, adding butter as needed.
Spoon Black Bean Salsa over grits and top with sour cream. Sprinkle with tomato, parsley or cilantro and green onions.
Black Bean Salsa
2 T. butter
1 medium onion, diced
2 minced garlic cloves
2 cans black beans, drained and rinsed
2/3 c. picante sauce
2 medium tomatoes, seeded and diced
2 t. chili powder
1 t. salt
1/2 t. black pepper
1/4 t. ground cumin
3 T. parsley or cilantro
3 T. chopped green onions
Melt butter in a medium saucepan over medium heat; add onion and garlic; saute until tender. Stir in beans and next 6 ingredients; cook, stirring occasionally, until thoroughly heated. Stir in parsley/cilantro and green onions.
This recipe is linked to Foodie Friday.
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