Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Sausage And Black Bean Grits Casserole
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- #101600
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 cups water
1 cup quick grits
1 teaspoon garlic salt
1/2 pound smoked sausage or kielbasa
1 cup chopped onion
1 cup chopped green bell pepper
2 cloves garlic, minced
1 tablespoon vegetable oil
1 3/4 cup salsa
1 can (15 ounce size) black beans, drained
2 cups Cheddar cheese, shredded
sour cream
fresh cilantro, chopped
directions
Heat oven to 350 degrees F. Grease a 13 x 9 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, then cut crosswise in 1/4 inch slices. In a large skillet, cook sausage, onion, green pepper and garlic in oil until onions are tender. Stir in salsa and black beans and 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 degrees F for 20 to 25 minutes or until heated through. Serve with sour cream and cilantro.
added by
MomOfFive
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 21, 2016
I made a stove top version of this pretty much as the recipe calls. I used Ranchero black beans for a great smokey taste I think baked would have produced the crunch this dish needs so I added frenches fried onions on top.