Southwestern Grits Recipe [YUMMY]

I thought to myself that it would only make sense to share a grits recipe! If you aren’t familiar with grits, they are a staple in Southern meals. They can be rather plain, and are just a great addition to any breakfast.

Instead of being just a side dish, we created more like a grits casserole. It has all the things people love about grits (the creamy, buttery, cornmeal flavor) and made it a little more hearty.

Southwestern Grits

inspired by Alton Brown’s Cheesy Grits

  • 2 cups whole milk
  • 2 cups water
    1 teaspoon salt
    1 cup cornmeal
    1 teaspoon pepper
    4 tablespoons butter
    1/2 cup monterrey jack shredded cheese
    1/2 pound mild chorizo
    1/2 cup green pepper, chopped
    1/2 cup red onion, chopped
    1 teaspoon cilantro
    1 teaspoon garlic
    2 teaspoons coconut oil

In a skillet, place coconut oil and chorizo and brown it. Add green pepper, red onion, cilantro, and garlic, and cook until tender. Set aside.  In a large pot, bring milk, water and salt to a boil.

After it comes to a boil, slowly add in cornmeal, whisking the entire time.

After the cornmeal has been incorporated, turn the heat down to a low and cover, whisking every few minutes for 20 minutes, or until the mixture is the desired consistency.

Remove from heat, add in butter, and mix until butter melts. Then, add in cheese, and the chorizo/vegetable mixture. Serve with toasts, eggs, biscuits… or just about anything else you can think of!

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