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This dish has got some serious grit. Smoked chorizo and creamy grits make this Southern staple an instant classic on your table.
1 Pound ground chorizo
Nonstick cooking spray, for greasing
Olive oil
1/2 Medium yellow onion, finely diced
1 Clove Garlic, minced
4 Cup water
1 Teaspoon Kosher salt
1 Cup quick-cooking grits
1/2 Cup heavy cream
2 Cup grated sharp cheddar cheese
4 Large eggs, beaten
Chopped fresh flat-leaf parsley, for garnish
1 Pound ground chorizo
: 375 ˚F
As Needed Nonstick cooking spray, for greasing
As Needed Olive oil
1/2 Medium yellow onion, finely diced
1 Clove Garlic, minced
4 Cup water
1 Teaspoon Kosher salt
1 Cup quick-cooking grits
1/2 Cup heavy cream
2 Cup grated sharp cheddar cheese
4 Large eggs, beaten
Chopped fresh flat-leaf parsley, for garnish