Brenda’s Recipe
March 2, 2017 by Brenda McGee

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Chorizo sausage is highly seasoned, coarsely ground pork, flavored with garlic, chili powder and other spices...

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Chorizo sausage is highly seasoned, coarsely ground pork, flavored with garlic, chili powder and other spices. It is used in many dishes in Mexico and in Spanish cooking. The casing should be removed before cooking.

Chorizo makes a tasty addition to many dishes including casseroles, soups and enchiladas.

My technique is not the only method one can use. Be creative and do your own thing. I love hearing from readers, so please email me at brencook4u@aol.com.

 

GRITS WITH CHORIZO

Ingredients:

1/2 lb. chorizo sausage

1 sweet yellow pepper, chopped

1 medium onion, chopped

1 large tomato or several cherry tomatoes, chopped

1 (11 oz.) can Del Monte summer crisp corn

1 1/2 cups chicken broth

2 cups cooked white grits

1 tsp. Adobe seasoning

1 cup grated Gouda cheese

1/2 cup heavy cream

1/2 tsp. each salt and pepper

 

DIRECTIONS:

  1. Remove chorizo sausage from casing and bake on parchment in oven at 350 degrees for 20-30 minutes to brown.
  2. Microwave chopped yellow pepper and onion for about 90 seconds.
  3. Cook grits according to package. I use microwave directions for six servings of Quaker grits.
  4. Add the cooked grits, chicken stock, adobe along with salt and pepper to mixing bowl. Stir in cooked chorizo and vegetables. Add the heavy cream. Stir in half of the Gouda cheese.
  5. Transfer mixture to lightly sprayed casserole dish. Top with remaining Gouda cheese.
  6. Bake until set and top is slightly browned, about 35-40 minutes.

Serve hot or warm.

Tip: I usually serve this with seasoned pork tenderloin.