*  Exported from  MasterCook II  *
 
                         Rio Grande Grits Casserole
 
 Recipe By     : Eagle Press, Fritch, Texas
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          water
    1      cup           quick grits
    1      teaspoon      garlic salt
      1/2  lb            smoked sausage or kielbasa
    1      cup           chopped onion
    1      cup           chopped green pepper
    2      cloves        garlic -- minced
    1      tablespoon    vegetable oil
    1 3/4  cups          salsa
    1      15 oz can     black beans -- drained
    2      cups          cheddar cheese -- shredded
                         sour cream
                         cilantro -- chopped
 
 Heat oven to 350°. Grease 1 13x9 inch baking dish. In large saucepan, 
 bring water to a boil. Gradually stir in grits and garlic salt. 
 Reduce heat; cover and cook 5 to 7 minutes or until thickened, 
 stirring occasionally. Cut sausage in half lengthwise; cut crosswise 
 in 1/4 inch slices. In large skillet, cook sausage, onion, green 
 pepper, and garlic in oil until onions are tender. Stir in salsa and 
 black beans; heat. Spoon half of grits into greased baking dish. Top 
 with half of sausage mixture and 1 cup cheese. Repeat layers with 
 remaining ingredients. Bake at 350° for 20 to 25 minutes or until 
 heated through. Serve with sour cream and ciltrano. 6 to 8 servings.
 
 
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 NOTES : If you have a baking casserole stone-this is a perfect time 
 to use it. The casserole comes out hot throughout with a warm brown 
 top. We love this and will serve it with a spinach salad topped with 
 my own southwestern salsa dressing (my original that my family loves).
  Just good eating!