Southwestern dishes like this one made with beans and corn grits are hearty and filling. For meat-eaters, add browned chorizo sausage.
3 cups water
1 cup milk of choice
2 tablespoons butter or dairy-free buttery spread, divided
¼ teaspoon hot sauce, divided
1 teaspoon salt, divided
¾ cup uncooked gluten-free corn grits
1 cup shredded cheddar cheese or dairy-free cheese alternative
1 red bell pepper, cored, seeded and diced
1 green bell pepper, cored, seeded and diced
6 green onions, thinly sliced, including green tops
1 (15-ounce) can black beans or pinto beans, rinsed and drained
¼ cup gluten-free vegetable broth
½ teaspoon dried oregano
2 Roma tomatoes, chopped
¼ cup chopped cilantro, for garnish, optional
1 whole avocado, peeled, seeded and cut in slices, optional
1. In a microwave-safe container, whisk together water, milk, 1 tablespoon butter, 1/8 teaspoon hot sauce, ¾ teaspoon salt and grits. Place in microwave and cook on high power in 10-minute increments, whisking between each increment until desired consistency is reached. (This usually takes a total of 20 minutes but cooking times vary depending on the microwave.) Stir in the cheese until smooth. Cover to keep warm.
2. In a large nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add bell peppers and green onions and cook, stirring frequently until vegetables start to soften, about 5 to 7 minutes.
3. Add beans, broth, oregano, remaining 1/8 teaspoon hot sauce (or more to taste) and remaining ¼ teaspoon salt. Bring to a simmer and cook, stirring frequently until beans are hot, about 5 minutes. Remove from heat and stir in the tomatoes.
4. Serve over cheese grits, garnished with cilantro and avocado, if desired.
Each serving with avocado contains 444 calories, 25g total fat, 12g saturated fat, 0g trans fat,51mg cholesterol, 1241mg sodium, 40g total carbohydrates,14g fiber,19g protein.
Adapted with permission from gfreecuisine.com, a weekly online recipe and menu planner by Carol Fenster.