Cheddar Cheese Grits With Spicy Black Beans Recipes

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CHEDDAR-CHEESE GRITS WITH SPICY BLACK BEANS



Cheddar-Cheese Grits with Spicy Black Beans image

Southern and Southwestern ingredients unite in this sustaining meal of beans, peppers, and tomatoes over the best grits you will ever eat. If you don't have the quick-cooking variety, use regular and follow the instructions on the package.

Categories     beans     spicy     Black     with     Grits     cheddar-cheese

Yield 4

Number Of Ingredients 15

2 1/2 c. water
1 c. milk
2 tbsp. butter
tsp. Tabasco sauce
tsp. paprika
1 1/4 tsp. salt
cayenne
3/4 c. quick-cooking grits
1/4 lb. Cheddar
1 red bell pepper
1 green bell pepper
6 scallions including green tops
2 c. drained and rinsed canned black beans (one 19-ounce can)
1/4 c. canned low-sodium chicken broth or homemade stock
3 plum tomatoes

Steps:

  • In a medium saucepan, combine the water, milk, 1 tablespoon of the butter, the Tabasco, paprika, 1 teaspoon of the salt, and 1/8 teaspoon cayenne. Bring to a boil over moderately high heat. Add the grits in a slow stream, whisking. Reduce the heat, cover, and simmer, stirring frequently with a wooden spoon, until the grits are very thick, 5 to 10 minutes. Remove the saucepan from the heat and stir in the cheese. Cover to keep warm.
  • Meanwhile, in a large nonstick frying pan, melt the remaining tablespoon of butter over moderate heat. Add the bell peppers and scallions and cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the beans, broth, 1/4 teaspoon cayenne, and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring frequently, until the beans are hot, about 5 minutes. Remove from heat and stir in the tomatoes. Serve over the cheese grits.
  • Wine Recommendation: The robust and varied flavors in this dish want a big, spicy, and fruity red wine to match their intensity. Zinfandel seems to have an affinity for black beans, and a sturdy example from the Napa Valley will suit these grits and beans well.

CHEDDAR CHEESE GRITS WITH SPICY BLACK BEANS



Cheddar Cheese Grits With Spicy Black Beans image

Southern and Southwestern ingredients unite in this sustaining meal of beans, peppers and tomatoes over the best grits you will ever eat! If you don't have the quick-cooking variety, use regular and follow the ingredients on the pkg. F&W Magazine. We are always looking for different ways of serving black beans and this one sounds like a winner; we may have to cut down on the amout of heat!

Provided by Manami

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

2 1/2 cups water
1 cup milk
3 tablespoons butter
1/8 teaspoon Tabasco sauce
1/8 teaspoon paprika
1 1/4 teaspoons salt
cayenne or crushed red pepper flakes
3/4 cup quick-cooking grits
1/4 lb cheddar cheese, grated (about 1 cup)
1 red bell pepper, cut into 3/4-inch squares
1 green bell pepper, cut into 3/4-inch squares
6 scallions, including green tops sliced thin
2 cups drained and rinsed canned black beans (one 19 oz can)
3 plum tomatoes, chopped

Steps:

  • In a medium saucepan, combine the water, milk, 1 T butter, the Tabasco, paprika, 1 t salt and 1/8 t cayenne.
  • Bring to a boil over moderately high heat.
  • Add the grits in a slow stream, whisking.
  • Reduce the heat, cover, and simmer, stirring frequently with a wooden spoon, until the grits get very thick, 5 to 10 minutes.
  • Remove the saucepan from the heat and stir in the cheese; cover to keep warm.
  • Meanwhile, in a large nonstick frying pan, melt the remaining T of butter over moderate heat.
  • Add the bell peppers and scallions and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
  • Add the beans, broth, 1/4 t cayenne, and the remaining 1/4 t salt.
  • Bring to a simmer and cook, stirring frquently, until the beans are hot, about 5 minutes.
  • Remove from heat and stir in the tomatoes.
  • Serve over the cheese grits.
  • Have a salad of greens, hot rustic bread just from the oven and a great wine.*.
  • Enjoy!
  • *WINE:"The robust and varied flavors in this dish want a big, spicy, and fruity red wine to match their intensity. Zinfandel see ms to have an affinity for black beans, and a sturdy example from the Napa Valley will suit these grits and beans well.".

Nutrition Facts : Calories 478.5, Fat 21.3, SaturatedFat 13, Cholesterol 61.3, Sodium 1483.5, Carbohydrate 53, Fiber 11.1, Sugar 4.1, Protein 20.4

CREAMY CHEDDAR GRITS



Creamy Cheddar Grits image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

2 teaspoons kosher salt
1 cup fine quick-cooking grits (not instant)
1 1/4 cups half-and-half
2 tablespoons unsalted butter
1 1/2 cups grated aged sharp Cheddar cheese (4 ounces)
1/2 cup chopped scallions, white and green parts (4 scallions)
1/2 teaspoon freshly ground black pepper
Grated Cheddar and chopped scallions, for garnish

Steps:

  • Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
  • Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

CHEDDAR CHEESY GRITS



Cheddar Cheesy Grits image

Provided by Dave Lieberman

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 4

3 cups whole milk
1 teaspoon salt
1 cup instant grits
1 cup grated sharp white Cheddar

Steps:

  • Scald the milk with the salt in a saucepan over medium heat until little bubbles appear around the outside. Slowly whisk in the grits and continue whisking until the mixture barely simmers. Cook, whisking often, until very thick, about 5 to 6 minutes. Remove from the heat and stir in the cheese until melted and smooth. Serve immediately.

CHEDDAR CHEESE GRITS



Cheddar Cheese Grits image

My favorite way to eat grits. This makes a wonderful side dish to ham, fish and seafood, beef, or most any main course. I bet that even those of you who aren't crazy about grits will enjoy these.:)

Provided by Alan in SW Florida

Categories     Breakfast

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 7

4 cups water
2 cups whole milk
1 1/2 cups quick-cooking grits (not instant)
3 cups grated sharp white cheddar cheese (about 12 ounces)
3 tablespoons unsalted butter
salt, to taste
hot pepper sauce, to taste (such as Tabasco) (optional)

Steps:

  • In a large saucepan over medium heat, add the water and milk. When bubbles just begin to break the surface, slowly add the grits, whisking constantly. Cook, stirring frequently and scraping the bottom of the pan, until thickened and cooked, about 7 minutes.
  • Add the cheese and butter and stir just until melted. Remove from the heat. Add salt to taste and hot pepper sauce, if desired. Serve immediately.

Nutrition Facts : Calories 354.7, Fat 20.7, SaturatedFat 12.9, Cholesterol 62, Sodium 293.8, Carbohydrate 26.8, Fiber 0.5, Sugar 3.5, Protein 15.1

CHEESY, SPICY BLACK BEAN BAKE



Cheesy, Spicy Black Bean Bake image

Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.

Provided by Ali Slagle

Categories     dinner, easy, weekday, beans, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
5 garlic cloves, peeled and sliced
1/4 cup tomato paste
1 1/2 teaspoons smoked paprika
1/4 teaspoon red-pepper flakes
1 teaspoon ground cumin
2 (14-ounce) cans black beans, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1 1/2 cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

Steps:

  • Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
  • Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

CHEESE GRITS WITH SAUCY BLACK BEANS, AVOCADO AND RADISH



Cheese Grits With Saucy Black Beans, Avocado and Radish image

Cheesy grits are a filling, versatile vegetarian staple. They can be dressed up or down, and topped with heaps of your favorite things. If you have it, Manchego provides creaminess and rich, salt flavor, but a combination of Cheddar and Parmesan works equally well. If you're using a vegan cheese, opt for one with the creamiest texture like a soy mozzarella, Cheddar or Cheddar Jack. To finish, let your favorite taco toppings guide you-avocados, radish and scallions are a surefire trifecta, but a spoonful of pico de gallo or salsa would be welcome here, too. You could also amp up the beans big time, adding chopped garlic, ground cumin or oodles more heat, but don't go so crazy that you can't pull this off on a weeknight with ease.

Provided by Sarah Copeland

Categories     breakfast, brunch, dinner, easy, lunch, quick, weeknight, beans, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 3/4 cups vegetable broth or water (or any combination of both), more as needed
2 cups whole milk or cashew milk
1 cup grits or polenta
1 teaspoon kosher salt, plus more to taste
1 (28-ounce) can black beans, rinsed and drained
1/2 to 1 teaspoon ground cayenne
1/2 cup grated Manchego, Cheddar, Parmesan or vegan cheese, plus more for garnish
2 tablespoons butter, optional
2 firm ripe avocados, peeled and chopped
3 small or 1 large radish, thinly sliced
3 scallions, thinly sliced
Hot sauce and lime wedges, for serving (optional)

Steps:

  • In a pot, combine 2 cups of the broth or water along with the milk, grits and 1 teaspoon salt. Cook over low heat, stirring frequently, until completely tender, 20 to 25 minutes.
  • Meanwhile, in a small saucepan, combine the remaining 3/4 cup broth or water with the black beans and cayenne and cook over low heat, stirring occasionally, until warm and saucy. Season to taste with salt and add broth or water by the tablespoon, if desired, for saucier beans.
  • When the grits are tender, remove from the heat, and vigorously stir in the 1/2 cup cheese and the butter, if using, until the grits are creamy and almost fluffy.
  • Spoon into four bowls, and top with the bean mixture, avocado, radish and scallion. Finely grate more cheese over the top, if desired, and serve warm, with hot sauce and lime wedges if desired.

Nutrition Facts : @context http, Calories 567, UnsaturatedFat 14 grams, Carbohydrate 80 grams, Fat 20 grams, Fiber 23 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 833 milligrams, Sugar 8 grams

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