Sauteed Smoked Gouda Cheese Grits with Black Bean Salsa
Recipe courtesy John and Greta Barbour-Mills, Jackson, Mississippi
Show: Food Network Challenge
Episode: Southern Living Cook-Off
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- Recipe categories: Grains, Grits, Rice, Dairy, Cheese, Gouda, Vegetables, Tomato,
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By holly.hoch_5813774
Athens, GA
on July 05, 2008
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I made this recipe as a side to a cornmeal-crusted catfish for July 4th. It is a very pretty and tasty side, but I would HIGHLY recommend decreasing the salt for the breading of the grits. We were left in dire need of water to survive the meal. : The recipe calls for 2 Tbsp - it was super salty! - so I would cut it to 2 tsp. Also, keep the grits refrigerated until you are ready to cut and bread them. Otherwise, they start to get too soft.