Mexican-Style Grits is one-pot comforting meal packed with Mexican flavors. It is naturally gluten-free and vegan friendly. Have you guys ever cook something multiple times and yet not get it 'right'? I have had a terrible experience with cauliflower crust pizza, 2-ingredient pancakes, and my current nemesis, grits. I have eaten grits maybe 5 times or less in my lifetime so when I found out the Recipe Redux challenge for January was to "pick a new ingredient that you’ve been wanting to try… and cook or bake up a new recipe in the new year", I knew it had to be grits. This was my third attempt to cook "stone ground grits" and each time, I think it got better except that the boyfriend, who is from Alabama doesn't approve of it. I was little hesitant to share the recipe at first; it may not have the perfect Southern grit texture (I am determined to get it someday) but the flavor in this dish is spot-on, so I just had to share this Mexican Style Grits with you all. I am not the most patient person and cooking grits takes patience, time, and magical powers all of which I clearly lack. It really frustrated me that I couldn't get it right because the direction on the back of the package sounds so simple - like boil and stir. So much for being a food blogger right? But don't let my impatience and inability to cook grits perfectly discourage you from trying this Mexican Style Grits. Maybe you have those powers, or maybe you don't..and there's always instant grits which I hear is 100% full proof. That's the route I am taking next time even though "no self-respecting Southerner uses instant grits," says the boyfriend. Typically grits is served with salt, pepper, butter, and cheese but I did put a little Mexican spin to it, after all we live in Texas. Nothing fancy, just salsa and some veggies and plant-protein (haiiii black beans) to keep things balanced. You can use fresh, homemade salsa or use your favorite bottled variety. Be careful of the sodium content in bottled salsa, so when possible I make my own. I don't have a recipe but if there's an interest, leave a comment below and I will measure out the ingredients next time. Grits are small broken grains of corn, resembling a course meal. You may hear grits called hominy grits or corn grits as well. Whether grits is healthy or not, in my opinion, it entirely depends upon how you prepare it. Grits is basically crushed corn - you can load up with butter, bacon fat, and cheese or keep it light with milk/water/broth, and add on other flavorings. This is what it looked like half way through cooking. Goal is to heat it over low heat, keep stirring,, and adding more liquid if needed until it reaches mashed potato like consistency which to be honest I didn't get. I could use all your advice/solutions in cooking grits. So you tell me if you've cooked grits before? And if you haven't, just try it for this Mexican Style grits, it's damn delicious! I won't judge if you take the instant route (shhhh).
- 2 cups water
- pinch of salt
- 1 tablespoon butter (use vegan butter to keep it vegan)
- 1/2 cup stone ground grits
- 1-1.5 cup milk (use non-dairy milk to keep it vegan)
- 1 cup salsa + more for serving
- 1/2 bell pepper, thinly sliced
- 1/2 cup canned black beans, rinsed
- 1/4 cup corn
- 1 tablespoon oil
- dash of cumin
- salt, pepper to taste
- In a large pot, combine water, salt, and butter and bring it to a boil.
- Stir in grits and let water return to boil. Lower the heat to low and cook it covered, stirring frequently for 20-25 minutes. Add salsa to the pot and cook for 5 minutes or so.
- Add milk, start with 1 cup and stir for another 10-15 minutes until all the liquid is absorbed. Add more milk if needed.
- While grits is cooking, in another pan, heat oil over medium heat and gently saute peppers, beans, and corn. Season with cumin, salt, and pepper. Remove from heat.
- When grits is cooked, serve it with veggies and top more salsa if desired.
- When reheating, cook it over low heat and add little water to loosen the consistency.