Recipe by Oxmoor House January 1996


Recipe Summary

6 servings.


Ingredient Checklist


Instructions Checklist
  • Combine water and salt in a medium saucepan; bring to a boil. Stir in grits; cover, reduce heat, and simmer 5 minutes or until grits are thickened, stirring often. Gradually stir about one-fourth of hot grits mixture into eggs; add to remaining hot mixture, stirring constantly. Stir in ham and green onions. Set aside.

  • Position knife blade in food processor bowl; add beans and 1/4 cup salsa. Process until smooth.

  • Spoon 1/3 cup grits mixture into each of 6 (10-ounce) ramekins or custard cups coated with cooking spray. Spoon bean mixture evenly over grits; sprinkle with minced cilantro and pepper. Spoon remaining 3/4 cup salsa evenly over servings; sprinkle cheese over salsa. Spoon remaining grits mixture evenly over cheese. Bake at 350° for 30 minutes or until lightly browned. Let stand 15 minutes before serving. If desired, garnish with tomato slices and cilantro sprigs.


Oxmoor House Cooking Light Collection

Nutrition Facts

255 calories; calories from fat 26%; fat 7.5g; saturated fat 3.2g; mono fat 1.3g; poly fat 0.6g; protein 16.9g; carbohydrates 30.5g; cholesterol 130mg; sodium 460mg.