Ingredients
2½cupswater
1cupmilk
2tbspbutter
⅛tsptabasco sauce
⅛tsppaprika
1¼tspsalt
⅛tspcayenne,plus ¼ tsp
¾cupquick cooking grits
¼lbcheddar
1red bell pepper
1green bell pepper
6scallions,including green tops
2cupsblack beans,(19 oz) canned, drained and rinsed
¼cuplow-sodium chicken broth,canned, or homemade stock
3plum tomatoes
Preparation
In a medium saucepan, combine the water, milk, 1 tablespoon of the butter, the Tabasco, paprika, 1 teaspoon of the salt, and ⅛ teaspoon cayenne. Bring to a boil over moderately high heat.
Add the grits in a slow stream, whisking. Reduce the heat, cover, and simmer, stirring frequently with a wooden spoon, for 5 to 10 minutes until the grits are very thick. Remove the saucepan from the heat and stir in the cheese. Cover to keep warm.
Meanwhile, in a large nonstick frying pan, melt the remaining butter over moderate heat. Add the bell peppers and scallions and cook, stirring frequently, for about 5 minutes until the vegetables start to soften.
Add the beans, broth, remaining cayenne, and the remaining salt. Bring to a simmer and cook, stirring frequently, for about 5 minutes until the beans are hot. Remove from heat and stir in the tomatoes.
Serve over the cheese grits.
