Avocado Grits Timbales with Black Bean Salsa

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

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.