Grit Cakes

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Grit Cakes

 

I baked these cakes at 350 degrees for 7 to 10 minutes.

 

4 cups water

1 teaspoon salt

1 cup uncooked quick-cooking grits

4 green onions, chopped

1 4.5-ounce can chopped green chiles, undrained

2 tablespoons diced pimiento, drained

1/8 teaspoon hot sauce

2 tablespoons butter or margarine, divided

1 15 ounce can black beans, rinsed and drained

8 ounces picante sauce

1 medium tomato, seeded and chopped

2 tablespoons chopped fresh cilantro

 

Bring 4 cups water and salt to a boil in a medium saucepan. Stir in grits;

return to a boil over medium heat, stirring constantly. Cover, reduce heat, and

simmer 5 minutes. Remove from heat; stir in green onions and next 3 ingredients.

Pour into a buttered 9-inch square pan; cover and chill 3 hours or overnight.

Invert pan to remove grits; cut into 4 squares. Cut each square into 2

triangles.

Melt 1 tablespoon butter in a skillet over medium heat; add 4 triangles, and

cook 5 to 7 minutes on each side or until lightly browned. Gently remove to a

serving platter; keep warm. Repeat procedure with remaining 1 tablespoon butter

and grits triangles.

Combine black beans and picante sauce in a small saucepan; cook over medium

heat, stirring often, until thoroughly heated. Spoon over grits cakes, and

sprinkle with tomato and cilantro. Serve immediately. Serves 4.

 

 

 

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