Creamy Cheese Grits with Saucy Black Beans, Avocado & Radish | A Hearty Tex-Mex Comfort Dish
Total Time: 30 minutes (Active Prep: 10 minutes, Cooking: 20 minutes) | Yields: 4 servings
Introduction
Indulge in this comforting, layered dish that marries the creamy richness of cheesy grits with zesty, saucy black beans, fresh avocado, and crisp radish. A perfect Tex-Mex-inspired meal for breakfast, lunch, or dinner, it balances bold flavors and smooth textures for a satisfying culinary experience.
Ingredients
For the Creamy Grits Base
2¾ cups vegetable broth or water (or a blend of both), plus extra as needed
2 cups whole milk or cashew milk (dairy-free alternative)
1 cup grits (or polenta)
1 teaspoon kosher salt, plus more to taste
2 tablespoons butter (optional, for added richness)
For the Saucy Black Beans
1 (28-ounce) can black beans, rinsed and drained (or 400g dried black beans, soaked overnight and cooked)
¾ cup vegetable broth or water (remaining from the grits base)
½ to 1 teaspoon ground cayenne (adjust to heat preference)
½ cup grated Manchego, Cheddar, Parmesan, or vegan cheese (plus extra for garnish)
For Toppings & Fresh Accents
2 firm, ripe avocados, peeled and chopped (toss with ½ teaspoon lime juice to prevent browning)
3 small or 1 large radish, thinly sliced
3 scallions, thinly sliced (white and green parts separated, if desired)
Hot sauce and lime wedges (for serving, optional)
Preparation
Step 1: Cook the Creamy Grits
In a medium saucepan, combine the 2 cups of broth/water, milk, grits, and salt. Bring to a gentle simmer over medium heat, then reduce heat to low. Simmer uncovered, stirring frequently (every 2–3 minutes) to prevent clumping, for 20–25 minutes. The grits are ready when they’re thick, tender, and pull away from the pan’s edges.
If the mixture thickens too much, add 1–2 tablespoons of broth/water at a time. For a silkier texture, stir in the butter (if using) and ½ cup cheese vigorously until fully incorporated.
Step 2: Simmer the Saucy Black Beans
While the grits cook, in a small saucepan, combine the remaining ¾ cup broth/water, drained black beans, and cayenne. Simmer over low heat for 5–7 minutes, stirring occasionally, until the beans are heated through and the mixture forms a smooth, saucy consistency.
Season with salt to taste. For depth, stir in ¼ teaspoon ground cumin or smoked paprika (or 1 diced jalapeño, as per reader adaptations). Add broth/water by the tablespoon if the sauce needs thinning.
Step 3: Assemble the Dish
Spoon the creamy grits into four warmed bowls. Top each serving with a generous portion of the saucy black beans. Add the chopped avocado (tossed with lime juice), thinly sliced radish, and scallions (including the green parts for brightness).
Step 4: Garnish & Serve
Finely grate extra cheese over the top for a final flourish. Serve immediately while hot, with hot sauce and lime wedges on the side for optional spice and brightness.
Reader Reviews & Adaptations
“For two hungry people, use 400g (half a can) of beans—perfect portions! This dish satisfies Tex-Mex cravings even in rural Germany.”
“Added diced jalapeño, cumin, and garlic powder to the beans; marinated radishes in lime juice. Leftovers shine with diced tomatoes instead of avocado.”
“Swapped cayenne for smoked paprika for subtlety—let the natural flavors (not heat) take center stage.”
“Incorporated bacon, onion, chipotle, garlic, cumin, and chili powder into the beans. The grits were divine, no extra toppings needed.”
“Cooked black beans in an Instant Pot (30 minutes, natural release) with Better than Bouillon. Next time, double the bean-to-grits ratio!”
Chef’s Pro Tips
Prevent grits clumping: Gradually add grits to simmering liquid while whisking constantly.
Enhance beans: Sauté 1 minced garlic clove and ½ diced onion in a pan before adding to the bean mixture for depth.
Avocado freshness: Toss chopped avocado with lime juice to slow oxidation and brighten flavor.
Enjoy this versatile dish—ideal for a cozy weeknight meal or a weekend breakfast with a Tex-Mex twist!
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