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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 cups water |
1/4 teaspoon salt |
1 cup quick-cooking grits, uncooked |
3 eggs, lightly beaten |
1/2 cup minced reduced-fat, low-salt ham |
1/4 cup sliced green onions |
1 cup no-salt-added pinto beans, drained |
1 cup no-salt-added salsa, divided |
vegetable cooking spray |
2 tablespoons minced fresh cilantro |
1/4 teaspoon pepper |
1 cup (4 ounces) shredded reduced-fat monterey jack cheese |
tomato slices (optional) |
fresh cilantro sprigs (optional) |
Directions:
1. Combine water and salt in a medium saucepan; bring to a boil. Stir in grits; cover, reduce heat, and simmer 5 minutes or until grits are thickened, stirring often. Gradually stir about one-fourth of hot grits mixture into eggs; add to remaining hot mixture, stirring constantly. Stir in ham and green onions. Set aside.
2. Position knife blade in food processor bowl; add beans and 1/4 cup salsa. Process until smooth.
3. Spoon 1/3 cup grits mixture into each of 6 (10-ounce) ramekins or custard cups coated with cooking spray. Spoon bean mixture evenly over grits; sprinkle with minced cilantro and pepper. Spoon remaining 3/4 cup salsa evenly over servings; sprinkle cheese over salsa. Spoon remaining grits mixture evenly over cheese. Bake at 350° for 30 minutes or until lightly browned. Let stand 15 minutes before serving. If desired, garnish with tomato slices and cilantro sprigs.
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