April 23
Black Bean Chili and Fried Grits
Tuesdays are our day for eating light. Chris usually has burgers for
lunch and the weekend is behind us, making it a good day to use up some
weekend leftovers. Tonight, we enjoy one of our favorites,
black bean chili,
serving them over some fried grits.
Menu
- Triangle Grits [View Recipe]
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Ingredients
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- flour
- 2 tablespoons olive oil
Instructions
We begin by removing our leftover cheesy grits from the fridge. It had been spread in a 8 x 8 inch glass pan and covered with plastic wrap last night. Tonight we cut triangles out, 2 per person, using only half the leftover grits. We pat the triangles dry with paper towels. We pour some flour on top of the grits on a plate and coat all sides.
We heat our large non-stick pan over medium heat with the olive oil. When the oil is hot, we add four triangles and panfry for a few minutes on each side. We want the triangles golden brown and crispy.
- Black Bean Chili
- Iceberg Lettuce