Grain bowls are one of my favorite ways to put a meal together. The concept starts with a base of grains, such as rice or quinoa. If shrimp and grits is a dish you enjoy, you may agree with me that this dish is very similar to a grain bowl. So why not build bowls with other options around a serving of grits?
My family loves the Southwestern flavor of grits made with green chile. And we take it a step further in this recipe by adding Anasazi beans or black beans to the bowl. I like to cook a pound of dried beans over the weekend to have on hand during the week for dishes like this. But canned beans will work just as well, when needed.
Next, we layer on sections of colorful diced bell pepper, tomatoes, red or green onions, and a couple of slices of creamy avocado.
Serve this southwestern dish with a few dashes of hot sauce or topped with salsa. And experiment with your own favorite flavors, keeping them as colorful as a rainbow.
This dish would make a vibrant, fun meal for Cinco de Mayo.
Enjoy the southwest, and enjoy food made fresh!
Southwestern Grits Bowls 1 cup uncooked grits ¼ to ½ cup roasted diced green chile 2 cups cooked Anasazi, black or pinto beans ½ cup grape tomato halves, or diced tomato ¼ cup diced bell pepper 2 spring onions, trimmed and sliced, or 2 tablespoons diced red onion ½ avocado, sliced Optional toppings: salsa, or hot sauce Cook grits according to package directions. Stir in green chile and remove from heat.
Place a portion of grits in a soup or cereal bowl. On one side ladle on a portion of heated beans. Then place tomatoes, bell pepper, onions, and sliced avocado into sections on the other half of the bowl.
Served with desired toppings. Makes 4 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
