Cheese Grits With Saucy Black Beans, Avocado and Radish Recipe (2024)

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.

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.

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.

Very easy and very warming as the temperature plunged into the single-digits. Used my own beans and stock and skipped the cayenne, although in hindsight, cumin or smoked paprika might have been good; greens would also have been a good addition in hindsight (greens are always a good addition). Butter and cheese make this very luscious: I used a Scottish cheddar.

Tweaks added 1 teaspoon cumin, 1 teaspoon oregano, half teaspoon smoked paprika, half teaspoon onion powder 1/2 c.corn to beans. Cut recipe in half. I added a fried egg and cilantro at end.

Reminds me of "My Cousin Vinny" who won his court case due to knowing that no self respecting southerner would eat grits cooked less than 20 minutes.

This was fantastic, although much of the goodness might be the quality of the extra aged extra sharp cheddar we used. I am surprised no one has commented on the short cook time for the polenta. Since no specific grits or polenta was in the ingredient list, I used Bob's Red Mill stone ground. This normally takes 45 to 60 minutes with frequent stirring. That's what it takes for this type of polenta to be creamy and good.

This was very good. I used my homemade vegetable stock. Went with the full tsp of cayenne for the beans and ultimately served them on the polenta using a slotted spoon as the sauce stayed quite loose, what clung to them was plenty and had a nice flavor. Added some chopped pickled jalapenos with the cheese to the grits which gave a nice spicy tang to them. Also added a generous amount of fresh chopped cilantro to the toppings. It was a great hearty breakfast.

I really like this for a cozy dinner. I added a little cumin and smoked paprika to the beans for a more balanced flavor. When I want vegan cheesy grits but don't have vegan cheese on hand, I like making the grits with good broth (not water) and stirring in a couple spoonfuls of nutritional yeast off the heat.

The black beans are your protein in this recipe

I went to make this family fave and noticed the recipe has changed! The original recipe contained cumin, onion powder, oregano, smoked paprika, etc. with the beans Luckily I had the original in another spot, but first timers are missing out with only cayenne!

Enjoyed this, easy to make and have as vegan. We used almond milk cheese and will use a stronger cheese next time.

This was really good and easy to veganize. I liked this fresh version of the southern classic.

I added pork from David Tanis' Sizzling Pork Tacos recipe (%20Search%20Recipe%20Card&pgType=search&rank=1) .The seasoned pork paired well with this meal, but I learned it was not necessary. If you're a meat lover concerned about a lack of meat here, don't worry. This dish is delicious and filling on its own, which is how I'll make it next time.

You can - if it's finely ground, you risk it being pasty and gooey (not in a good way). If you have coarsely ground cornmeal, that would be better. Watch it while it cooks because it will likely be done much sooner (5 -8 minutes). I would also recommend adding half the liquid to start and adding more as you go. Because cornmeal would cook much more quickly, you won't need as much liquid.

Super flavorful and flexible recipe. I used quick cooking polenta and it took about 10 minutes total. Replaced avocados with guacamole, scallions with red onion, and added cucumber and cilantro. Will become a regular go-to in my household.

Loved this recipe! I agree with upping the additions to the beans but other than that totally loved every bite! One small thought...I let the beans cook a bit longer so that they got creamier and less liquid.

This was a hit! Added cumin and a little extra Better than Bullion paste to the beans. Quick pickled red onions as an additional topping.

I love this recipe, and use the directions for making grits whenever I make grits or polenta. The grits come out fluffy and smooth, but with just the right amount of bite.

Add sautéed kale

This is a good meal, can almost always easily make it with what we have on hand. I usually quick pickle a red onion and add that, too.

be sure to review comment about original recipe with oregano, smoked paprika, etc

The grits were really delicious but the toppings were lacking. Ate it with a soft boiled egg the next day and that did the trick!

If you’re using the tube of polenta, disregard the liquid instructions completely. Start with the cup of polenta in a pot and then slowly add the liquid, thickening it as you go. I wasted 30 minutes following instructions on this recipe while using the tube and if never thickened.

I have no idea how many times I have made this now. It might be my fave recipe on here. A very filling, exciting vegetarian meal.

Added sautéed Kale! So good.

I’ve made this so many times I’ve lost count. This dish is homey, nourishing, pretty and delicious. If you’re feeling fancy, or you are especially fond of the ppl eating with you one night, make biscuits and sweet tea, too. Love is contagious. Let it show.

This is pretty good. Not what I usually think of as dinner though. I didn’t have radishes so cut up some cucumber for crunch, and a tomato. Otherwise followed directions. I sautéed some kale on the side, which was nice

Delicious! Add smoked paprika & used veg broth cube for beans. Mashed some of beans.

I mashed some of the beans into the cooking broth for more creaminess Delicious recipe!