I need to scoot off early for work this morning, so I’ll keep this short and sweet.
You’re busy. You want to eat well, but there’s just not enough time in the day. Enter today’s recipe, a filling, one-bowl meal straight from the pages of my new favorite vegetarian cookbook, Feast.
In this recipe, Ms. Copeland combines Latin-American flavors with velvety grits, a food most of us connect with a tamed Southern breakfast. The kicker? From prep to finish, including the pico de gallo (which I’ll share next week), this meal takes less than 30 minutes to pull together. Naturally vegetarian and gluten-free, Cheese Grits with Black Beans and Avocado makes enough for four, though Cameron and I finished off most of it in one go.
Have a good weekend, friends.
Cheese Grits with Black Beans and Avocado
(adapted from a Feast: Generous Vegetarian Meals for Any Eater and Every Appetite)
- 1 3/4 cups whole milk
- 1 1/4 cups water
- Sea salt
- 3/4 cups cooking grits
- 1 15-oz can black beans, rinsed and drained
- 2 TBS unsalted butter
- 2 oz sharp white cheddar cheese
- 1 firm, ripe, avocado, peeled, pitted, and chopped
- Pico de Gallo
1. Combine the milk with 1 cup of the water and 3/4 tsp sea salt in a large saucepan over medium-high heat. Bring to a boil, and slowly whisk in the grits. Continue cooking, whisking occasionally, over medium-low heat until no lumps remain, about 5-10 minutes. (I used 5-minute quick grits.)
2. Meanwhile, warm the beans with the remaining 1/4 cup water–just enough to make them saucy and enticing–in a small skillet over low heat.
3. Remove the grits from the heat, and stir in the butter, if desired, and the cheddar.
4. Spoon the grits into shallow bowls, and top with the black beans, avocado, and pico de gallo.