30 minutes
A comforting and hearty dish featuring creamy cheese grits topped with spicy black beans, fresh avocado, and crisp radish slices.
cups
cups
Polenta
cups
teaspoons
Black Beans, rinsed and drained
0 oz
teaspoons
Grated Cheese
cups
Unsalted Butter, optional
tablespoons
Firm Ripe Avocados, peeled and chopped
each
Small Radishes, thinly sliced
each
Scallions, thinly sliced
each
Hot Sauce, optional, for serving
to taste
Lime Wedges, optional, for serving
to taste
1. Prep Grits
In a large pot, mix 2 cups of your broth or water choice with the milk, grits, and a teaspoon of salt. Cook over low heat, stirring often, until the grits are soft and fully cooked, taking about 20 to 25 minutes.
2. Warm Beans
While grits are cooking, put the remaining 3/4 cup broth or water, black beans, and cayenne into a small saucepan. Simmer over low heat, stirring occasionally. Keep the beans warm and saucy, seasoning with extra salt to taste. Add more liquid by the tablespoon if you prefer it saucier.
3. Finish Grits
Once grits are done, take off the heat, and add the 1/2 cup of cheese and butter if chosen. Stir vigorously until the grits turn creamy and almost fluffy.
4. Serve
Divide the grits into four bowls. Top each with the black bean mixture, chopped avocado, sliced radish, and scallions. If you like, garnish with more grated cheese, and offer hot sauce and lime wedges alongside for extra zing.
For a breakfast twist, top the cheese grits with a fried or poached egg, sliced avocado, and a dash of hot sauce. You can add crumbled sausage or bacon if desired.
Replace the black beans with slow-cooked pulled pork in barbecue sauce. The sweet and tangy sauce complements the creamy cheese grits. Top with a simple coleslaw for crunch.
Swap out the black beans for sautéed spicy shrimp. The creamy grits pair exceptionally well with seafood. Add a squeeze of lemon and some fresh parsley for a bright finish.
Keep the creamy cheese grits and add grilled corn, cotija cheese, a squeeze of lime, and chili powder. You can keep the black beans or replace them with grilled chicken or steak for extra protein.
Replace the grits with polenta and the black beans with Italian sausage. Top with a sprinkle of Parmesan cheese and fresh basil.
Opt for stone-ground grits for their superior flavor and texture. They take longer to cook but the end result is worth it. Avoid instant grits, which lack the depth of flavor and creaminess of traditional grits.
Serve the creamy grits as a base, top with the spicy black beans, and finish with a generous helping of the fresh avocado radish topping.
Cook your grits low and slow, and stir them regularly to prevent sticking and to achieve a creamy texture. This can take 45 minutes to an hour, but patience is key.
The topping is all about freshness. Use ripe avocados, crisp radishes, and fresh cilantro.
For the creamiest texture, cook your grits in a mixture of water, milk, and a touch of heavy cream. The milk enriches the flavor, and the cream contributes to the luxurious consistency.
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