*  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.


                   - - - - - - - - - - - - - - - - - - 

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!