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Grits And Smoked Chorizo Casserole

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Mesquite

This dish has got some serious grit. Smoked chorizo and creamy grits will make this southern staple an instant classic at your table.

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  • 1 Pound ground chorizo

  • 1/2 yellow onion, diced

  • 1 Clove garlic, minced

  • 1 Teaspoon salt

  • 4 Cup water

  • 1 Cup quick grits

  • 1/2 Cup heavy cream

  • 2 Cup sharp cheddar cheese, shredded

  • 4 egg, beaten

  • Italian Parsley, chopped

  • 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.
    • 1 Pound ground chorizo

  • 2

    Remove chorizo, drain the fat and set aside. Return the pan to the heat and add oil.
  • 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.
    • 1/2 yellow onion, diced

    • 1 Clove garlic, minced

    • 1 Teaspoon salt

    • 4 Cup water

  • 4

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

  • 5

    Remove from the heat and whisk in cream, cheddar, chorizo and eggs.
    • 1/2 Cup heavy cream

    • 2 Cup sharp cheddar cheese, shredded

    • 4 egg, beaten

  • 6

    Grease a 9 X 13 inch casserole dish with non-stick spray or butter and pour grits mixture into the prepared pan.
  • 7

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

    375 ˚F

  • 8

    Place the baking dish directly on the grill grate and cook 45 minutes to 1 hour until the top is golden brown.
  • 9

    Finish with chopped parsley if desired and serve. Enjoy!
    • As Needed Italian Parsley, chopped