- 2 cups milk
- 3/4 cup water
- 3/4 cup quick-cooking grits, uncooked
- 3/4 cup chopped smoked Gouda cheese
- 1/2 teaspoon salt, plus 2 tablespoons salt
- 3 tablespoons butter, divided
- 2 cups all-purpose flour
- 2 teaspoons black pepper
- 1 cup beer
- 1 tablespoon olive oil
- Black Bean Salsa, recipe follows
- 1/2 cup sour cream
- 1 medium tomato, seeded and diced
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped green onions
- 12 fresh chives, cut into 1-inch pieces
Stir together milk and 3/4 cup water in a 1 1/2-quart saucepan over medium-high heat; bring to a boil. Stir in grits, cheese, and 1/2 teaspoon salt. Cook, stirring constantly, 9 minutes or until thickened. Stir in 2 tablespoons butter. Pour grits into a lightly greased 11 by 7-inch baking dish. Cover and chill 3 hours or until firm.
Combine flour, 2 tablespoons salt, and pepper in a shallow dish. Pour beer into a small bowl.
Melt 1 tablespoon butter in a large skillet over medium heat; stir in 1 tablespoon oil.
Cook grits squares, in batches, in hot butter mixture 5 minutes on each side or until golden, adding butter and oil as needed.
Arrange 3 grits squares in center of 6 individual serving plates.
Spoon Black Bean Salsa evenly over grits squares. Top evenly with sour cream. Sprinkle evenly with tomato, parsley, green onions, and chives.
"The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. They have been tested in the Southern Living Test Kitchens. All brand names have been removed from these recipes, which originally appeared on southernlivingcookoff.com."
Black Bean Salsa:
2 tablespoons butter
1 medium onion, diced
2 garlic cloves, minced
2 (15-ounce) cans black beans, drained
2/3 cup picante sauce
2 medium tomatoes, seeded and diced
2 teaspoons chili powder
1 teaspoon iodized salt
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped green onions
Melt butter in a medium saucepan over medium heat; add onion and garlic, and saute until tender. Stir in beans and next 6 ingredients; cook, stirring occasionally, 3 minutes or until thoroughly heated. Stir in parsley and green onions.
Yield: about 4 1/2 cups
Prep Time: 15 minutes
Cook Time: 5 minutes
Inactive Prep Time: