*  Exported from  MasterCook II  *

                        Rio Grande Grits Casserole

Recipe By     : Eagle Press, Fritch, Texas
Serving Size  : 8    Preparation Time :0:00
Categories    : Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      c             Water
   1      c             Quick grits
   1      ts            Garlic salt
     1/2  lb            Smoked sausage or kielbasa
   1      c             Onion -- chopped
   1      c             Green pepper -- chopped
   2      cl            Garlic -- minced
   1      tb            Vegetable oil
   1 3/4  c             Salsa
  15      oz            Can black beans -- drained
   2      c             Cheddar cheese -- shredded
                        Sour cream
                        Cilantro -- chopped

Heat oven to 350 F. Grease a 13x9" 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; cut crosswise
in 1/4" slices. In large skillet, cook sausage, onion, green pepper,
and garlic in oil until onions are tender. Stir in salsa and black
beans; 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 F for 20 to 25 minutes or until
heated through. Serve with sour cream and ciltrano.

Yield: 8 Servings

Notes:

If you have a baking casserole stone-this is a perfect time to use
it. The casserole comes out hot throughout with a warm brown top. We
love this and will serve it with a spinach salad topped with my own
southwestern salsa dressing (my original that my family loves). Just
good eating!


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