Rio Grande Grits Casserole

4 cups water

1 cup quick grits

1 teaspoon garlic salt

1/2 lb smoked sausage or kielbasa

1 cup chopped onion

1 cup chopped green pepper

2 cloves garlic -- minced

1 tablespoon vegetable oil

1 3/4 cups salsa

1 15 oz can black beans -- drained

2 cups cheddar cheese -- shredded

sour cream cilantro -- chopped

Heat oven to 350�. Grease 1 13x9 inch baking dish. In large saucepan, bring water to a boil. Gradually stir in grits and garlic salt. Reduce heat; cover and cook 5 to 7 minutes or until thickened, stirring occasionally. Cut sausage in half lengthwise; cut crosswise in 1/4 inch slices. In large skillet, cook sausage, onion, green pepper, and garlic in oil until onions are tender. Stir in salsa and black beans; heat. Spoon half of grits into greased baking dish. Top with half of sausage mixture and 1 cup cheese. Repeat layers with remaining ingredients. Bake at 350� for 20 to 25 minutes or until heated through. Serve with sour cream and ciltrano. 6 to 8 servings.