Recipe by ratherbeswimmin'
We have some grits lovers in my house and this is a jazzed up way to serve them. Yummy.
Top Review by NewEnglandCook
This was a keeper! So good and easy to prepare. I am a Northerner, and this was my 1st time making grits. I had some in my pantry like forever and saw some on Food Network and they looked so easy. I found this recipe and the rest is history. I used homemade chicken stock 4 cups and 2 cup water (w. 1 cup grits). I also used green pepper as that is what I had on hand. It all turned out rich and hearty. Spicy and flavorful. So easy too. I will post my photos to share. Thanks for posting and sharing.
- 1 cup uncooked regular grits
- 1 chorizo sausage, link (3 oz.)
- 2⁄3 cup diced red bell pepper
- 3⁄4 cup diced onion
- 2 cloves garlic, minced
- 3⁄4 cup shredded sharp cheddar cheese
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon Tabasco sauce (more if you want hotter)
- 3 tablespoons butter
Directions See How It's Made
- Prepare the grits according to the package directions; set aside when done and keep warm.
- Take off the casing from the chorizo and throw away.
- In a nonstick skillet, add the chorizo; saute over medium heat for 5 minutes, breaking apart the meat with a fork.
- Add the bell pepper, onion, and garlic; continue cooking and stirring for about 10 minutes or until the vegetables are tender.
- Add the sausage-veggie mixture to the grits; stir to combine.
- Add the remaining ingredients to the grits; stir to combine.
- Pour the grits mixture into a 2-quart casserole.
- Bake, uncovered, at 350 degrees for 20 minutes.
- Take out of the oven and let cool for 5 minutes before serving.