Cajun-Style Grits with Blackeye Salsa

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Cajun-Style Grits with Blackeye Salsa

 

2 cups water

1 tablespoon chopped jalapeño chili

1/2 teaspoon ground cumin

1/2 teaspoon salt

2/3 cup quick-cooking grits

1 cup shredded Mexican cheese blend

1/2 can 15-ounce size blackeyed peas, rinsed, drained, coarsely chopped

Blackeye Salsa, recipe follows

 

Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to

boiling. Gradually stir in grits. Reduce heat and simmer, stirring occasionally,

until thickened, about 5 minutes. Stir in cheese and blackeyed peas.

Spoon grits onto plates, then spoon salsa over grits.

Yields 4 servings.

 

Blackeye Salsa:

1/2 can 15-ounce size blackeyed peas, rinsed, drained, coarsely chopped

2 cups chopped tomatoes

3 tablespoons chopped onion

1 tablespoon minced jalapeno chili

1 tablespoon lime juice

1/2 teaspoon ground cumin

1/2 teaspoon salt

 

Combine all ingredients. Let stand 20 to 30 minutes before serving.

Yields about 2 1/2 cups.

 

 

 

 

 

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