Recipe of Rio Grande Grits Casserole - Food Recipes

--MasterCook II Extracted--

Rio Grande Grits Casserole

Recipe By : Eagle Press, Fritch, Texas
Serving Size : 8
Preparation Time :0:00
Categories :

Ingredients - Preparation Method:

4 cups water 1 cup quick grits 1 teaspoon garlic salt 1/2 lb smoked sausage or kielbasa 1 cup chopped onion 1 cup chopped green pepper 2 cloves garlic -- minced 1 tablespoon vegetable oil 1 3/4 cups salsa 1 15 oz can black beans -- drained 2 cups cheddar cheese -- shredded sour cream cilantro -- chopped Heat oven to 350°. Grease 1 13x9 inch baking dish. In large saucepan, bring water to a boil. Gradually stir in grits and garlic salt. Reduce heat; cover and cook 5 to 7 minutes or until thickened, stirring occasionally. Cut sausage in half lengthwise; cut crosswise in 1/4 inch slices. In large skillet, cook sausage, onion, green pepper, and garlic in oil until onions are tender. Stir in salsa and black beans; heat. Spoon half of grits into greased baking dish. Top with half of sausage mixture and 1 cup cheese. Repeat layers with remaining ingredients. Bake at 350° for 20 to 25 minutes or until heated through. Serve with sour cream and ciltrano. 6 to 8 servings. - - - - - - - - - - - - - - - - - - NOTES : If you have a baking casserole stone-this is a perfect time to use it. The casserole comes out hot throughout with a warm brown top. We love this and will serve it with a spinach salad topped with my own southwestern salsa dressing (my original that my family loves). Just good eating!