Total Time
1hr
Prep 25 mins
Cook 35 mins

We have some grits lovers in my house and this is a jazzed up way to serve them. Yummy.

Ingredients Nutrition

Directions

  1. Prepare the grits according to the package directions; set aside when done and keep warm.
  2. Take off the casing from the chorizo and throw away.
  3. In a nonstick skillet, add the chorizo; saute over medium heat for 5 minutes, breaking apart the meat with a fork.
  4. Add the bell pepper, onion, and garlic; continue cooking and stirring for about 10 minutes or until the vegetables are tender.
  5. Add the sausage-veggie mixture to the grits; stir to combine.
  6. Add the remaining ingredients to the grits; stir to combine.
  7. Pour the grits mixture into a 2-quart casserole.
  8. Bake, uncovered, at 350 degrees for 20 minutes.
  9. Take out of the oven and let cool for 5 minutes before serving.

Reviews

(3)
Most Helpful

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.

NewEnglandCook March 23, 2009

I'm pretty sure that by law in most southern states, grits must be served with butter, sugar & cream. When Twissis chose this recipe as part of our cooking expedition, I gave her my famous squinty-eyed-head-cocked-sideways-I-remain-unconvinced-we'll-get-arrested look, but hey, she's the guest so I took the risk. Assembly was a snap. I used quick cooking grits prepared in the microwave. The chorizo I found wasn't in a casing - just a roll like plain old breakfast sausage & she had precooked it to use part in another recipe so I was saved from the casing removal/frying experience. Other than cooking the veggies, it was work free. And, OK, I'll admit it - I liked them. Twissis was right again. Thanks for posting!

SusieQusie October 26, 2006

DH & I are in Dallas visiting SusieQusie & this morning we had these grits w/NimrodCook's salsa souffle & fresh cantaloupe for a great breakfast! We have grits lovers in our house too & I gotta tell you this is the best grits variation I've ever tasted. We used ground chorizo & doubled the amt as we wanted grits strongly flavored w/the chorizo. The result was TERRIFIC & this recipe is among my personal favorites of those we've tried - a true winner! Thx for posting this for us. Yum!

twissis October 25, 2006

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