South of the Border Grits
I’ve had grits many times while visiting the Carolinas. Meh, not much flavor if you ask me. So with a bag of corn grits in hand, I set out to put a flavorful twist on classic grits. Even the leftovers were good.
Ingredients
4 cups Plant Strong Sofrito Broth (2 containers) or vegetable stock
1 cup dry corn grits, I prefer organic
1/2 cup cooked black forbidden rice, brown rice can be substituted
1 - 15 ounce can kidney beans, drained and rinsed
1 cup chunky salsa, medium is my preference
3 scallions, sliced thin
2 tablespoons cilantro
Instructions
Bring sofrito broth or vegetable stock to a boil in a medium pot. Gradually stir in grits. Continue stirring and reduce heat to low as you cook for 5 minutes.
Stir in black rice, kidney beans, salsa, and scallions, cover and cook for 20 to 30 minutes, or until grits are thick and tender. Depending on grind, grits can take longer. As the grits thicken, they can scorch easily, so be sure to stir often. If all the liquid is absorbed before the grits are done, add a little bit more hot broth or water.
Remove lid, stir in cilantro and serve.
Serves 4
