This easy dish represents two key child hood influences that shaped my palette. My Dad’s side of the family and my neighbors growing up. I was born in the south and I definitely have a soft spot for grits. I also grew up across the street from a Mexican family in Michigan. A friend once said I must have been Mexican in a previous life, I eat something that is Mexican influenced at least once a week.
Anson Mills Stone Ground Organic Grits, organic Vermont white cheddar, jalapenos, and topped with black beans from Cayuga (an organic farm located upstate in Ithaca, NY) and Goya brand green tomatilla salsa. In retrospect, I think I am going to start making my own salsa in advance. I was starving so the Goya salsa worked in a pinch.
The Grand Gourmand 