Wednesday, January 30, 2013

Mexi Grits

A quick meal made with things I had in my pantry and fridge. You can even make it in advance so meal time is even easier!

Cheesy Grits:
1 cup instant grits
2 cups water
2 cups chicken broth
1/2 tsp salt
3/4 cup shredded cheddar or jack cheese
Mexican Topping:
1 16oz can refried beans
1/4 cup water
1 small zucchini
1/2 red bell pepper
1 small onion
2 cloves garlic
2 chicken breasts cooked and shredded
1 16oz can of green enchilada sauce
1 cup shredded cheddar or jack cheese
Canola or vegetable oil

-Boil water and broth. Add salt and grits and stir until grits become thick (about 5 minutes).
-Pour grits into the bottom of a greased 9x13 casserole dish, and smooth out to cover the bottom of the dish.
-Dice zucchini, onion, and pepper into 1/2" pieces and mince garlic. Cook in 1 tablespoon of oil over medium heat until vegetables are tender (about 10 minutes).
-Remove veggies from pan and place in a large bowl. Mix with chicken and set aside.
-In the same pan you cooked the veggies, add the beans and 1/4 cup of water.
-Cook beans until the water is mixed in and they are creamy in consistency.
-Spread beans over grits.
-Add chicken and veggies on top of beans in an even layer.
-Cover the casserole with your enchilada sauce and sprinkle grated cheese on top.
-Bake in a 400 degree oven for about 30 minutes, or until the dish is hot and bubbly.
-Sprinkle with chopped scallions and cilantro before serving. Garnish individual servings with avocados and/or sour cream.

-As always, you can substitute the chicken for additional veggies to make it vegetarian.
-OR, instead of chicken try the dish with pulled pork, ground beef or chorizo.
-You can use red enchilada sauce too (I just prefer the green!)
-Quick cooking polenta can be switched out for the grits.
-Don't like grits or polenta? Try the dish with rice, just make the beans your first layer then the rice and then the chicken/veggies.
-Try it wish refried black beans too! Yum!

No comments:

Post a Comment