Step

• Step 1

  Heat a sauce pan over medium heat. Add chorizo and cook 10-15 minutes until lightly browned and cooked through breaking it up as you go.

  Ingredients

  • 1 Pound ground chorizo

• Step 2

  Remove chorizo, drain the fat and set aside. Return the pan to the heat and add oil.

• Step 3

  When the oil is hot, add onion and saute 2-3 minutes until onions are translucent. Add garlic and saute 30 seconds more. Pour in water and bring it to a simmer.

  Ingredients

  • 1/2  yellow onion, diced

  • 1 Clove garlic, minced

  • 1 Teaspoon salt

  • 4 Cup water

• Step 4

  While whisking, pour in grits working out any lumps and return to a boil. Reduce the heat and let simmer for 10 minutes.

  Ingredients

  • 1 Cup Grits, quick cooking

• Step 5

  Remove from the heat and whisk in cream, cheddar, chorizo and eggs.

  Ingredients

  • 1/2 Cup heavy cream

  • 2 Cup sharp cheddar cheese, shredded

  • 4  egg, beaten

• Step 6

  Grease a 9 X 13 inch casserole dish with non-stick spray or butter and pour grits mixture into the prepared pan.

• Step 7

  When ready to cook, set the temperature to 375℉ and preheat, lid closed, for 10 to 15 minutes.

  375 ˚F / 191 ˚C

• Step 8

  Place the baking dish directly on the grill grate and cook 45 minutes to 1 hour until the top is golden brown.

• Step 9

  Finish with chopped parsley if desired and serve. Enjoy!

  Ingredients

  • As Needed Italian Parsley, chopped