Recipe courtesy of John Barbour-Mills and Greta Barbour-Mills
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Total:
3 hr 35 min
Active:
20 min
Yield:
about 6 servings
Level:
Intermediate

Ingredients

Black Bean Salsa:

Directions

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.

Cut grits into 2-inch squares. Dip grits squares into beer; dredge in flour mixture, repeating procedure twice.

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.

Black Bean Salsa:

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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