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Cheesy Grits and Chorizo Bowl


  • 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


  1. 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.

  2. Put chorizo or Soyrizo into frying pan and begin to saute.

  3. 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.

  4. When polenta is fully combined, add parmesan, salt and pepper. Combine and keep on low heat until polenta is heated through thoroughly.

  5. Cook chorizo/soyrizo until cooked completely.

  6. Serve 1/4 of grits in bowl, topped with 1 tbsp of butter and 1/4 of chorizo/soyrizo.