Rio Grande Grits Casserole

* Exported from MasterCook II *

Rio Grande Grits Casserole

Recipe By : Eagle Press, Fritch, Texas
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups water
1 cup quick grits
1 teaspoon garlic salt
1/2 lb smoked sausage or kielbasa
1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic -- minced
1 tablespoon vegetable oil
1 3/4 cups salsa
1 15 oz can black beans -- drained
2 cups cheddar cheese -- shredded
sour cream
cilantro -- chopped

Heat oven to 350°. Grease 1 13x9 inch baking dish. In large saucepan,
bring water to a boil. Gradually stir in grits and garlic salt.
Reduce heat; cover and cook 5 to 7 minutes or until thickened,
stirring occasionally. Cut sausage in half lengthwise; cut crosswise
in 1/4 inch slices. In large skillet, cook sausage, onion, green
pepper, and garlic in oil until onions are tender. Stir in salsa and
black beans; heat. Spoon half of grits into greased baking dish. Top
with half of sausage mixture and 1 cup cheese. Repeat layers with
remaining ingredients. Bake at 350° for 20 to 25 minutes or until
heated through. Serve with sour cream and ciltrano. 6 to 8 servings.


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NOTES : If you have a baking casserole stone-this is a perfect time
to use it. The casserole comes out hot throughout with a warm brown
top. We love this and will serve it with a spinach salad topped with
my own southwestern salsa dressing (my original that my family loves).
Just good eating!