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Grits And Smoked Chorizo Casserole

Grits And Smoked Chorizo Casserole

By Traeger Kitchen

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

Prep Time

5 Min

Cook Time

1 Hr

Pellets

Mesquite

Ingredients

This recipe serves:

6

Units of Measurement:
main
1 Pound ground chorizo
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

Steps

  • 1

    Heat a large 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. Transfer the chorizo to a medium bowl, drain the fat from the pot, and set aside.

  • 2

    When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes. Grease a 9 x 13-inch baking dish with nonstick spray.

    375 ˚F / 191 ˚C

  • 3

    Return the same pot used to cook the chorizo to medium heat and add the oil. Once the oil is shimmering, add the onion and sauté until translucent, 2-3 minutes. Add the garlic and sauté until fragrant, 30 seconds.

  • 4

    Pour in the water and salt and bring to a simmer. While whisking, pour in the grits, working out any lumps. Return to a boil, then reduce the heat to low and simmer for 10 minutes, stirring constantly, until the grits are tender and have absorbed the water. Remove the pot from the heat and whisk in the cream, cheddar, chorizo, and eggs. Pour the grits into the prepared baking dish.

  • 5

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

    00:45

  • 6

    Garnish the grits with the parsley and and serve warm. Enjoy!

My Notes


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