Cheese Grits With Saucy Black Beans, Avocado and Radish

By Sarah Copeland

Updated January 16, 2019

  • Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
30 minutes
Rating
5(2,630)
Comments
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Cheesy grits are a filling, versatile vegetarian staple. They can be dressed up or down, and topped with heaps of your favorite things. If you have it, Manchego provides creaminess and rich, salt flavor, but a combination of Cheddar and Parmesan works equally well. If you’re using a vegan cheese, opt for one with the creamiest texture like a soy mozzarella, Cheddar or Cheddar Jack. To finish, let your favorite taco toppings guide you—avocados, radish and scallions are a surefire trifecta, but a spoonful of pico de gallo or salsa would be welcome here, too. You could also amp up the beans big time, adding chopped garlic, ground cumin or oodles more heat, but don’t go so crazy that you can’t pull this off on a weeknight with ease.

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Ingredients

Yield:4 servings

  • 2 ¾ cups vegetable broth or water (or any combination of both), more as needed

  • 2 cups whole milk or cashew milk

  • 1 cup grits or polenta

  • 1 teaspoon kosher salt, plus more to taste

  • 1 (28-ounce) can black beans, rinsed and drained

  • ½ to 1 teaspoon ground cayenne

  • ½ cup grated Manchego, Cheddar, Parmesan or vegan cheese, plus more for garnish

  • 2 tablespoons butter, optional

  • 2 firm ripe avocados, peeled and chopped

  • 3 small or 1 large radish, thinly sliced

  • 3 scallions, thinly sliced

  • Hot sauce and lime wedges, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

86 grams carbs; 27 milligrams cholesterol; 702 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 33 grams fat; 25 grams fiber; 1028 milligrams sodium; 23 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a pot, combine 2 cups of the broth or water along with the milk, grits and 1 teaspoon salt. Cook over low heat, stirring frequently, until completely tender, 20 to 25 minutes.

  2. Step 2

    Meanwhile, in a small saucepan, combine the remaining ¾ cup broth or water with the black beans and cayenne and cook over low heat, stirring occasionally, until warm and saucy. Season to taste with salt and add broth or water by the tablespoon, if desired, for saucier beans.

  3. Step 3

    When the grits are tender, remove from the heat, and vigorously stir in the ½ cup cheese and the butter, if using, until the grits are creamy and almost fluffy.

  4. Step 4

    Spoon into four bowls, and top with the bean mixture, avocado, radish and scallion. Finely grate more cheese over the top, if desired, and serve warm, with hot sauce and lime wedges if desired.

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Ratings

5 out of 5
2,630 user ratings
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Comments

Holly

If you are making this for two hungry people, using only 400g of beans (approx. half the amount) does the trick! This dish is nothing short of spectacular, and fulfills my tex-mex cravings, all with ingredients I can get in rural Germany. I am extremely impressed.

Kathryn

Delicious! Made a few edits - threw a diced jalapeño, cumin, and garlic powder in with the beans, and marinated the radishes in some lime juice. I also make food for the leftovers, so instead of avocado I diced some tomatoes.

Christa

Swapped smoked paprika for the cayenne: much more subtle and flavorful. You don't need to smother this dish in hot sauce and cayenne to make it edible--allow the natural flavors to come through.

Brigid

Made this for dinner and it was filling and delicious!! We used a habanero cheddar in the grits, and I added some spices, diced jalapeños, and garlic to the black beans (cooked them until fragrant then added the beans and stock). This turned out even better than I expected, especially with some pickled red onions on top!

m

Maybe the first time I’ve ever said to myself, “meh, the avocado doesn’t add anything here.” The grits are rich and creamy, so avocado just gets lost.

Jim

I have been making cheese grits for close to 50 years, and I wouldn’t eat them if it takes only 30 minutes. It takes at least an hour. Benefit of being known as the “grits king”.

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