Avocado Grits Timbales with Black Bean Salsa

Ingredients

Grits timbales

• 3 cups chicken broth
• ¾ cup uncooked regular grits
• 1 tsp salt
• 2 garlic cloves, pressed
• 1 egg yolk
• 1 California avocado, peeled and chopped

Black bean salsa

• 2 California avocados, peeled and chopped
• 1 (16-ounce) can black beans, rinsed and drained
• 1 cup salsa
• 1 tbsp chopped fresh cilantro
• 2 tbsp ReaLime lime juice from concentrate
• ½ tsp ground cumin

Procedures

Grits timbales

1. Bring chicken broth to a boil in a medium saucepan over medium-high heat.
2. Stir in grits and salt.
3. Cook according to package directions.
4. Remove from heat, and stir in garlic.
5. Stir one-fourth of hot mixture into egg yolk; stir into remaining hot mixture.
6. Stir in chopped avocado.
7. Spoon mixture into 6 lightly greased 6-ounce custard cups.
8. Place in a large pan; pour hot water to a depth of 1 inch in pan.
9. Bake at 350° for 35 minutes or until firmly set.
10. Remove custard cups from water, and place on a wire rack.
11. Let stand 10 minutes.
12. Unmold and serve immediately with black bean salsa.

Black bean salsa

1. Stir together all ingredients.
2. Cover and chill, if desired.