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By Root 250 0

the Deep South), the two are often used interchangeably. It’s best if you can find the stone-ground real thing, but if not, you can use the instant grits that are available in nearly every grocery store or mail-order them from a source that specializes in grains, such as Bob’s Red Mill in Oregon. I recommend using a 2-to 3-quart slow cooker so that your grits don’t dry out overnight.

1 cup grits

½ teaspoon salt

4 cups water

1 (7-ounce) can diced green chiles

1 cup grated sharp cheddar or smoked gouda (or a combination)

Place the grits, salt, and water in the slow cooker insert. Cover and cook on low overnight, about 8 hours.

In the morning, simply stir in the chiles, adjust the salt to taste, and stir in half the cheese. Spoon up a bowlful for each person, then top with the remaining cheese.

SUGGESTED BEVERAGE: No wine here, but a good, hearty cup of coffee at breakfast time or a Mexican beer at lunch or dinner.

SPAGHETTI SQUASH WITH MEXICAN SPICES

Serves 4

The spaghetti squash gets its name from the fact that its insides, when cooked, separate into spaghetti-like strands that can be used in exactly the same way you would use spaghetti. You can either top the strands with Tomato-Mushroom Sauce or toss it with your favorite Mexican spices. Choose a squash that will fit in the slow cooker insert. If need be, the squash can be halved to fit, but the cooking time will be shorter.

1 spaghetti squash

1 cup water

1 teaspoon cumin seeds

1 teaspoon coriander seeds

4 whole cloves

1 teaspoon ground cinnamon

⅛ teaspoon red pepper flakes

4 tablespoons unsalted butter or olive oil

3 cloves garlic, minced

Salt to taste

¼ cup chopped fresh cilantro leaves, for garnish

½ cup Mexican queso fresco or feta cheese

Wash the spaghetti squash, then place it in the slow cooker insert and add the water. Cover and cook on low for 5 to 6 hours, or until the squash is tender when pierced with a fork. Remove the squash from the slow cooker and allow it to cool slightly while you prepare the spices and butter.

Using an electric coffee mill or a mortar and pestle, crush the cumin seeds, coriander seeds, cloves, cinnamon, and red pepper flakes together. Leave some texture to them rather than powdering them.

Melt the butter in the microwave or on the stove top. Using a garlic press, press the garlic into the butter. Stir in the spices and remove from the heat.

Carefully halve the squash lengthwise (it will give off steam) and remove and discard the seeds. Working over a bowl, scrape out the flesh with a fork, loosening and separating the strands as you remove them from the skin. Toss with the butter and spices and add salt to taste.

To serve, garnish each portion with cilantro and sprinkle with cheese.

SUGGESTED BEVERAGE: I’d like something nice and light with this dish, with a hint of spice to complement the seasonings. A chilled Gewürztraminer or even a Mexican Chenin Blanc would be perfect.

MEXICAN BLACK BEAN SOUP

Serves 4

I think of black beans in Mexican cuisine as an almost upscale replacement for pinto beans, but in actual fact, they have been part of the meso-American culinary repertoire for thousands of years. This is a simple, flavorful, nutritious one-pot meal.

2 cups dried black beans

8 cups water

1 white onion, finely diced

Salt to taste (smoked, if possible)

½ cup crumbled Mexican queso fresco or feta cheese

¼ cup chopped fresh cilantro leaves, for garnish

4 corn tortillas, sliced into ⅛-inch-wide strips and fried until crisp, or ⅓ cup corn chips, crumbled into large pieces, for garnish

Thoroughly wash the beans and place them, along with the water and onion, in the slow cooker insert. Cover and cook on low for about 8 hours, or until the beans are tender.

Using a handheld immersion blender, purée some of the beans to thicken the soup. (How much you purée depends on how much texture you’d like remaining in the soup.)

Add salt to taste, then ladle into bowls. Top each serving with some crumbled cheese, a sprinkle of cilantro, and some tortilla strips.

SUGGESTED BEVERAGE: This is a relatively