Grits And Smoked Chorizo Casserole

Steps

• 1

  Heat a saucepan over medium heat. Add the chorizo and cook, breaking up any larger pieces with a wooden spoon, until lightly browned and cooked through, 10-15 minutes. Remove the chorizo, drain the fat, and set aside.

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  Ingredients

  • 1 Pound ground chorizo

• 2

  Return the pan to heat and add oil. Add the onion and sauté until the onions are translucent, 2-3 minutes. Add the garlic and sauté until fragrant, 30 seconds.

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  Ingredients

  • As Needed olive oil

  • 1/2 yellow onion, diced

  • 1 Clove garlic, minced

• 3

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

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  Ingredients

  • 4 Cup water

  • 1 Cup quick grits

• 4

  Remove from the heat and whisk in cream, cheddar, chorizo, and eggs. Grease a 9 x 13-inch casserole dish with non-stick spray or butter and pour the grits mixture into the prepared pan.

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  Ingredients

  • 1/2 Cup heavy cream

  • 2 Cup sharp cheddar cheese, shredded

  • 4 Whole eggs, beaten

  • As Needed cooking spray

• 5

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

  Grill: 375 ˚F

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• 6

  Place the baking dish directly on the grill grates. Close the lid and cook until the top is golden brown, 45-60 minutes.

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• 7

  Remove the casserole from the grill, garnish with chopped parsley, if desired, and serve warm. Enjoy!

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  Ingredients

  • As Needed flat-leaf parsley, chopped