corn fiesta casserole

1 Tablespoon vegetable or olive oil
2 Tablespoons diced onion
2 Tablespoons chopped pimentos
¼ cup chopped green pepper
1 cup fresh or frozen corn
1 cup cooked pinto beans
¼ teaspoon cumin
¼ teaspoon chili powder
2 Tablespoons butter
1 Tablespoon whole wheat flour
2 cups milk
1 cup yellow corn grits
1 ½ cups grated cheese

Sauté onion in oil till tender; stir in next five ingredients and heat through.  Melt butter in saucepan, stir in flour; slowly add milk and grits.  Stir until thick, mix in vegetables and one cup cheese.  Pour into square baking dish.  Sprinkle with ½ cup cheese and bake at 350 degrees F for 40-45 minutes.

Notes:  I did not add the pimentos, green pepper or corn, but added canned chopped chilis instead.  AND HAVEN ATE IT!  I believe this dish also needs salt and pepper to taste.  We did not The box says you can use soy milk and I imagine you could probably use soy cheese to make a vegan dish?

Recipe found on the back of the Arrowhead Mills Organic Yellow Corn Grits.

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