Cajun-Style Grits with Blackeye Salsa

I came across this earlier today and just wanted to pass it along for all the Vegetarians out there. It sounds delicious, I'll keep you updated if I prepare it.


Cajun-Style Grits with Blackeye Salsa

Cajun-Style Grits:

2 cups Water
1 tablespoon chopped Jalapeño Chili
1/2 teaspoon Ground Roasted Cumin
1/2 teaspoon Sea Salt
2/3 cup Quick-Cooking Grits
1 cup (4 ounces) Kraft Reduced Fat Shredded Mexican Cheese Blend
1/2 can (15-ounce size) Blackeyes, rinsed, drained, coarsely chopped (or 3/4 cup cooked)

Blackeye Salsa:
1/2 can (15-ounce size) Blackeyes, rinsed, drained, coarsely chopped (or 3/4 cup cooked)
1 cups chopped Tomatoes
3 tablespoons chopped Onion
1 tablespoon minced Jalapeño Chile
1 tablespoon Lime Juice
1/2 teaspoon Ground Roasted Cumin
1/2 teaspoon Sea Salt


Directions:

* For Cajun-Style Grits: Combine water, jalapeño chile, cumin and salt in medium saucepan; heat to boiling. Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in cheese and blackeyes.
* Spoon grits onto plates, then spoon Blackeye Salsa over grits.
* For Blackeye Salsa: Combine all ingredients. Let stand 20 to 30 minutes before serving. Makes about 2 1/2 cups
Makes 4 servings (about 3/4 cup each).