Chorizo and Corn Grits

Spice of the chorizo and smokiness of the paprika blend well together in this side dish. Perfect side dish for a bbq!


4-6 people


¼ lb of chorizo sausage cooked and chopped fine 6 scallions, chopped 2 cloves of garlic, chopped 1 tablespoon of butter 4 cups of chicken broth ¼ cup of milk or more 1 cup of yellow corn grits 1 tablespoon of cumin 2 tablespoons of smoked paprika 1 cup of shredded cheese - monterey jack or cheddar Salt and pepper to taste

Nutritional information

No nutrition information available


Heat a large sauce pot on medium heat, add chorizo sausage through. Remove once cooked, allow to cool, chop it into fine pieces, then set aside. Add 4 cups of water/chicken broth to pan, grits, cumin, and smoked paprika. Bring to a boil, then reduce heat cooking for length of time as indicate on your grits package. Add the milk through out the cooking process slowly. Once grits are cooked, stir in the scallions, garlic, butter, cheese, and chorizo. Check for salt and pepper, as the chorizo can be salty. Serve hot.