Go Back

Cheesy Grits and Chorizo Bowl

Print Recipe

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 tube Hatch Pepper Polenta
  • 12 oz Chorizo or Soyrizo
  • 1 cup Chicken Broth
  • 1/4 cup Milk, Cream, Half-and-Half or Almond Milk
  • 1/2 cup Parmesan Cheese
  • Salt and Pepper
  • 4 tbsp Butter

Instructions
 

  • Slice polenta into thin slices. Place into frying pan with the olive oil. Add 1/2 cup of chicken broth and let sit for five minutes to soften.
  • Put chorizo or Soyrizo into frying pan and begin to saute.
  • Smash polenta into a mash. (I used a potato masher.) Turn heat on low and stir, adding milk and remainder of broth slowly, stirring constantly.
  • When polenta is fully combined, add parmesan, salt and pepper. Combine and keep on low heat until polenta is heated through thoroughly.
  • Cook chorizo/soyrizo until cooked completely.
  • Serve 1/4 of grits in bowl, topped with 1 tbsp of butter and 1/4 of chorizo/soyrizo.