Steps

• Step 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.

  Ingredients

  • 1 Pound ground chorizo

• Step 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

  Ingredients

  • As Needed Nonstick cooking spray, for greasing

• Step 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.

  Ingredients

  • As Needed olive oil

  • 1/2 Medium yellow onion, finely diced

  • 1 Clove Garlic, minced

• Step 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.

  Ingredients

  • 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

• Step 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

• Step 6

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

  Ingredients

  •  Chopped fresh flat-leaf parsley, for garnish