Fresh Salsa and Grits Recipe
Fresh salsa is SO much better than the jarred kind, but it doesn't keep as long.
We seldom are able to finish it before the "best by" date. Today I found a way to
use some leftover salsa that needed to be used up, and it was really good!
Grits and Salsa Puff (kinda like a Soufflé but not as puffy!)
1/2 cup uncooked grits
1 tsp salt
1 1/2 cups water
1 Tbsp butter
1/2 cup grated cheddar cheese
1/4 cup fresh salsa
1 egg, lightly beaten
Heat oven to 350.
Boil the water and add salt and grits. Simmer, stirring often, until water is absorbed
and grits are thick.
Stir butter and salsa into grits until butter is melted. Stir in cheese and then beaten
egg until mixed well.
Pour into 1 quart buttered or oiled baking dish and bake at 350 for 30 - 40 minutes until
a knife inserted in the middle comes out clean.
Let cool for 5 minutes before serving.
Note: I still had some leftover salsa, so I put that in a freezer container and labeled it
"salsa for cooking" and put it in the freezer. I may want to make this again!
Grits Recipe back to Using Leftovers
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