Cheese Grits with Saucy Black Beans, Avocado and Radish

1. Cook Grits

Bring a mixture of 2 cups of vegetable broth and whole milk to a gentle simmer in a heavy-bottomed pot. Whisk in a cup of grits along with a teaspoon of kosher salt. Cook slowly, stirring occasionally, for about 20 to 25 minutes until the grits are thick and have a soft, spoonable texture.

2. Prepare Black Beans

In a small saucepan, pour in 3/4 cup of broth or water. Add the rinsed and drained black beans and a dash of ground cayenne. Warm the mixture so that the flavors meld together.

3. Enrich Grits

Once the grits have reached creaminess, stir in the grated cheese until melted and well incorporated. Optionally, fold in a couple of tablespoons of butter for added richness.

4. Assemble the Dish

Spoon the warm, cheesy grits into bowls. Ladle the saucy black beans on top, followed by a sprinkle of chopped avocado, thinly sliced radishes, and scallions. Optionally, add extra grated cheese on top.