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Chorizo and Grits
Created by: Howcan Team
Ingredients
- 1 cup of stone-ground grits
- 4 cups of water
- 1/2 teaspoon of salt
- 8 ounces of chorizo, casing removed and crumbled
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves of garlic, minced
- 1/2 cup of shredded cheddar cheese
- 2 green onions, thinly sliced
Instructions
- In a medium saucepan, bring 4 cups of water to a boil. Stir in 1 cup of stone-ground grits and 1/2 teaspoon of salt. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the grits are thick and creamy.
- While the grits are cooking, heat a large skillet over medium heat. Add the crumbled chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
- Add the chopped onion and diced red bell pepper to the skillet with the chorizo. Cook for 3-4 minutes, until the vegetables are softened.
- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Once the grits are ready, remove them from the heat and stir in the shredded cheddar cheese until melted and well combined.
- To serve, spoon the creamy grits into bowls and top with the chorizo and vegetable mixture. Garnish with sliced green onions and enjoy!
Chorizo and Grits is a beloved dish that combines the spicy, flavorful Mexican sausage with the creamy, comforting Southern staple. The history of this dish can be traced back to the fusion of Mexican and Southern cuisines, resulting in a unique and delicious flavor combination. Chefs like Bobby Flay and Emeril Lagasse have popularized this dish, incorporating their own twists and techniques. Today, the best versions of Chorizo and Grits can be found in Southern restaurants that prioritize using high-quality, locally sourced chorizo and stone-ground grits. The key to this dish is achieving the perfect balance of spicy chorizo and creamy grits, creating a harmonious and satisfying meal.
30 min
4
450 calories
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