Southwestern Grits Recipe | Quaker Oats
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  • 1 cup(s) Quaker® Grits, Old Fashioned or Quick
  • 4 cup(s) water
  • 1/4 teaspoon(s) salt, optional
  • 1 jalapeno pepper, seeds and membranes removed, finely diced
  • 1 teaspoon(s) ground cumin
  • 1 large clove garlic, minced
  • 1/2 cup(s) shredded Monterey Jack cheese with jalapeno pepper
  • 1 can (15 ounces) no-salt-added or low sodium black beans, rinsed and drained

Prep Time: 15 minutes


  • Chopped tomato
  • Chopped avocado
  • Sour cream
  • Chopped fresh cilantro

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Cooking Instructions

  • Bring water to briskly rolling boil in medium saucepan. Slowly stir in grits, salt, if desired, jalapeno pepper, cumin and garlic.
  • Reduce heat to low; cover. Cook 15 to 20 minutes for Old Fashioned or 5 to 7 minutes for Quick until thickened, stirring occasionally. Remove from heat.
  • Stir in cheese and black beans. Divide grits among four serving bowls. Top as desired.

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