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Corn And Black Bean Grits |
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Serves: 4 Print this RecipeIf you’ve never imagined that grits could be sexy, warm up the back burner and get cooking. These velvety grits are punctuated with bits of vegetables and a slow burn of chiles--pucker up. 1 (32-ounce) container creamy sweet corn soup 1 (15-ounce) can corn kernels, drained 1 (15-ounce) can black beans, drained and rinsed 1 (4-ounce) can diced green chilies 1 cup 5-minute corn grits, white or yellow 1 teaspoon hot pepper sauce 1/2 cup sour cream Heat the soup over medium heat in a large saucepan, stirring often. Stir in the corn, beans, and chiles and heat through. Stir in the grits and continue stirring until smooth and thick, about 5 minutes. Stir in the hot sauce and sour cream before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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