Chorizo Cheese Grits Recipes

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CHORIZO & GRITS BREAKFAST BOWLS



Chorizo & Grits Breakfast Bowls image

Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. Add a spoonful of pico de gallo for extra pop. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 teaspoons olive oil
1 package (12 ounces) fully cooked chorizo chicken sausages or flavor of choice, sliced
1 large zucchini, chopped
3 cups water
3/4 cup quick-cooking grits
1 can (15 ounces) black beans, rinsed and drained
1/2 cup shredded cheddar cheese
6 large eggs
Optional: Pico de gallo and chopped fresh cilantro

Steps:

  • In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned, 2-3 minutes. Add zucchini; cook and stir until tender, 4-5 minutes longer. Remove from pan; keep warm. , Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, stirring occasionally, about 5 minutes. Stir in beans and cheese until blended. Remove from heat., Wipe skillet clean; coat with cooking spray and place over medium heat. In batches, break 1 egg at a time into pan. Immediately reduce heat to low; cook until whites are completely set and yolks begin to thicken but are not hard, about 5 minutes. , To serve, divide grits mixture among 6 bowls. Top with chorizo mixture, eggs and, if desired, pico de gallo and cilantro.

Nutrition Facts : Calories 344 calories, Fat 14g fat (5g saturated fat), Cholesterol 239mg cholesterol, Sodium 636mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

CHEESE GRITS WITH SHRIMP AND CHORIZO



Cheese Grits with Shrimp and Chorizo image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

4 oz. chorizo cut into 1/4-inch dice
1/2 tsp. kosher salt, plus more to taste
1 cup quick-cooking grits or instant polenta
2 Tbs. unsalted butter
1 lb. medium shrimp, peeled and deveined
2 medium garlic cloves, finely chopped
1/2-cup grated Manchego cheese
freshly ground black pepper
2 Tbs. finely chopped fresh chives, optional

Steps:

  • Cook chorizo in a heavy, medium-size skillet over medium heat until it is crisp, two or three minutes. Transfer chorizo to a paper towel-lined plate to drain. Pour off all but a thin film of fat from the skillet.
  • Bring a quart of water and a half teaspoon salt to boil in a medium saucepan. Slowly stir in grits. Reduce heat to low and cook about five minutes, whisking occasionally, until grits are thick and smooth. While grits are cooking, add a tablespoon of the butter to skillet and heat over medium-high until butter is foaming.
  • Cook shrimp in butter until just pink, turning once, about three minutes. Stir in chorizo and garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds longer. Stir remaining tablespoon butter and cheese into grits and season with salt and pepper. Spoon grits into four warmed bowls and top with chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately.

CHORIZO CHEESE GRITS



Chorizo Cheese Grits image

Make and share this Chorizo Cheese Grits recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

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
salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon Tabasco sauce (more if you want hotter)
3 tablespoons butter

Steps:

  • 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.

Nutrition Facts : Calories 396.9, Fat 22, SaturatedFat 12.2, Cholesterol 58.3, Sodium 382.4, Carbohydrate 36.8, Fiber 1.6, Sugar 2.7, Protein 13.1

SCALLOPS AND CHEDDAR GRITS WITH CHORIZO



Scallops and Cheddar Grits with Chorizo image

The first time I had the Southern classic shrimp and grits was on set during the filming of Top Chef in Miami, brilliantly prepared by Dallas-based chef Tre Wilcox in a taco truck. I've been hooked ever since. Here, the same idea, but with sea scallops--also a sweet shellfish, and one that needs no peeling or deveining. Scallops are particularly friendly with salty, spicy pork, whether it's fancy Italian ham, good old bacon, or, in this case, the spicy Spanish sausage that rounds out this dish.

Provided by Ted Allen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
3/4 cup grits
6 ounces sharp Cheddar cheese, grated (1 1/2 cups)
16 sea scallops, trimmed of tough muscle flap (if present)
1 tablespoon extra-virgin olive oil
1 link (about 4 ounces) cooked, Spanish-style chorizo, casing removed, cut into matchsticks or just crumbled
1/2 cup finely chopped scallions (white and green parts)
Freshly ground black pepper
1 garlic clove, finely chopped
1 tablespoon fresh lemon juice

Steps:

  • In a medium saucepan over high heat, bring 3 1/2 cups water to a boil, and add 1/4 teaspoon salt. Slowly stir the grits into the water, pouring the grits in a fine stream. Reduce the heat, cover, and simmer until thickened, 15 to 20 minutes. Stir in the Cheddar, cover, and keep warm in the oven.
  • Ten minutes into cooking the grits, pat dry the scallops, season them with salt and pepper on both sides, and heat a saute pan over medium-high heat. Add the olive oil to the pan, then the chorizo, and cook until the sausage renders some fat, 2 to 3 minutes. Add the scallops, shake the pan to move them around a little, and sear for 2 minutes. Turn and continue cooking until browned, 2 minutes. Remove the scallops and chorizo to a plate lined with a paper towel.
  • Reduce the heat under the pan to medium, and add the scallions, garlic, and lemon juice. Cook for 2 minutes, and remove from the heat.
  • On each of 4 plates, make a bed of grits, then place the scallops on top, and drizzle pan sauce and chorizo on and around the scallops and grits. Serve quickly.

SPICY OVEN-FRIED CHICKEN WITH CHEESE GRITS AND CHORIZO REDUCTION



Spicy Oven-Fried Chicken with Cheese Grits and Chorizo Reduction image

This chicken and chorizo dish is a Southern favorite with a spicy Mexican twist.

Provided by My Hot Southern Mess

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h50m

Yield 8

Number Of Ingredients 32

1 cup buttermilk
¼ cup Mexican-style hot sauce (such as Cholula®)
1 pound skinless, boneless chicken breasts, cut into 1-inch strips
cooking spray
1 cup bread crumbs
½ cup all-purpose flour
1 teaspoon paprika
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon thyme leaves
½ teaspoon chipotle chili powder
2 ½ cups milk
2 ½ cups water
1 teaspoon salt
½ teaspoon ground black pepper
1 cup grits
½ (8 ounce) package shredded Mexican cheese blend
4 tablespoons butter
1 pound ground chorizo
1 sweet onion, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
1 cup cherry tomatoes
1 cup vegetable broth
1 tablespoon Worcestershire sauce
1 tablespoon Mexican-style hot sauce (such as Cholula®)
½ cup heavy cream
1 teaspoon crumbled Cotija cheese, or to taste

Steps:

  • Pour buttermilk and hot sauce into a large bowl or zip-top bag; mix well. Add chicken and marinate for 4 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack on top of a baking sheet and spray with cooking spray.
  • Combine bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder in a bowl. Remove chicken from marinade and dredge in crumb mixture. Place coated chicken onto the prepared wire rack.
  • Bake in the preheated oven until no longer pink in the centers and juices run clear, about 30 minutes.
  • Meanwhile, add milk, water, salt, and pepper to a large saucepan. Bring to a boil over high heat. Reduce heat to low and add grits. Cook, covered, for 20 minutes, stirring every few minutes to prevent clumping. Remove from heat and add Mexican cheese and butter; stir until well incorporated and creamy.
  • While chicken and grits are cooking, cook chorizo, onion, bell pepper, and jalapeno in a large skillet over medium-high heat until meat is browned and vegetables are tender, 5 to 7 minutes. Drain grease from the skillet. Stir in garlic and continue to cook over medium-high heat until fragrant, about 30 seconds.
  • Stir cherry tomatoes, vegetable broth, Worcestershire sauce, and hot sauce into the skillet, reduce heat to low, and let simmer until reduced, stirring as needed, about 15 minutes. Add heavy cream; let simmer and continue to reduce until sauce coats a spoon, about 5 minutes more.
  • Place grits into a bowl, top with chorizo reduction sauce, and top with spicy fried chicken. Garnish with Cotija cheese.

Nutrition Facts : Calories 712.7 calories, Carbohydrate 44.2 g, Cholesterol 139.3 mg, Fat 42.2 g, Fiber 2.5 g, Protein 37.9 g, SaturatedFat 20.3 g, Sodium 1950 mg, Sugar 8.3 g

CHEESE GRITS WITH SHRIMP AND CHORIZO



Cheese Grits With Shrimp and Chorizo image

Make and share this Cheese Grits With Shrimp and Chorizo recipe from Food.com.

Provided by gailanng

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 ounces spanish chorizo, cut into 1/4-inch dice (or smaller)
1/2 teaspoon kosher salt, plus more to taste (not iodized table salt)
1 cup quick-cooking grits (do not use instant)
2 tablespoons unsalted butter
1 lb medium shrimp, peeled and deveined
2 medium garlic cloves, finely chopped
1/2 cup grated manchego cheese
fresh ground black pepper
2 tablespoons finely chopped fresh chives (optional)

Steps:

  • Cook chorizo in a heavy, medium-size skillet over medium heat until it is crisp, 2 or 3 minutes.
  • Transfer chorizo to a paper towel-lined plate to drain.
  • Pour off all but a thin film of fat from the skillet.
  • Bring a quart (4 cups) of water and a half teaspoon salt to boil in a medium saucepan.
  • Slowly stir in grits. Reduce heat to low and cook about 5 minutes, whisking occasionally, until grits are thick and smooth.
  • While grits are cooking, add a tablespoon of the butter to skillet and heat over medium-high until butter is foaming.
  • Cook shrimp in butter until just pink, turning once, about 3-5 minutes.
  • Stir in chorizo and garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds longer.
  • Stir remaining tablespoon butter and cheese into grits and season with salt and pepper.
  • Spoon grits into 4 warmed bowls and top with chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately.

Nutrition Facts : Calories 339.6, Fat 12.5, SaturatedFat 5.8, Cholesterol 170.3, Sodium 1101.3, Carbohydrate 32.8, Fiber 0.7, Sugar 0.3, Protein 22.3

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