Southwestern Saute with Salsa and Grits

1.75 cups water
1.25 cups salsa or 1 10oz can diced tomatoes
.75 cup quick grits
.5 cup shredded Monterey Jack cheese, divided
1 tbsp canola oil
2c frozen corn
2c frozen bell pepper and onion mix
1 tsp chile powder
.5 tsp ground cumin
.5 tsp garlic powder
.25 tsp salt
1 25oz can black beans
.25 cup chopped fresh cilantro

1. Combine water, salsa (or tomatoes) and grits in a large saucepan. Bring to a boil. Cover, reduce heat to maintain a simmer and cook, stirring once or twice, until thickened, 5 to 7 minutes. Remove from heat and stir in 1/4 cup cheese. Keep covered. Grits will thicken as they stand.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Reduce heat to medium, add corn, pepper-onion mix, chile powder, cumin, garlic powder, and salt. Cook, stirring, until vegetables are warm, about 5 minutes. Stir in beans and cook, stirring, until heated through, 3 to 4 minutes more. Serve the bean and vegetable mix over the grits, sprinkling with the remaining 1/4c cheese and cilantro.

Serving Size: Makes 4 1.75 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user LOKIBEAR10.