Chorizo Creamy Grits - Dallas News |

Chorizo Creamy Grits

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6 lbs. ground pork

¼ cup ground coriander

¼ cup ground fennel

¼ cup paprika

¼ cup chili powder

2 tablespoon crushed red pepper

¼ cup apple cider vinegar

½ cup minced garlic

Mix all ingredients together and let sit overnight in refrigerator.


1 cup of grits

4 cup of water

1 small shallot (minced)

1 tablespoon butter

¼ cup heavy cream

1 tablespoon crème fraiche

Sauté shallot in a small amount of oil. Add water and bring to a boil then add grits. Stir consistently until grits become soft. Add butter and whisk in. Transfer grits to a baking sheet and place in cooler to chill. When grits are set, put back in pot and add cream and crème fraiche. Season with salt and pepper.

To mix the chorizo and grits, in a large sauté pan on medium heat, add chorizo and sauté until cooked through. Add grits and heat until warm throughout. If you like your grits a little creamy, you can add a touch of cream until you find the consistency you like. Be sure to taste for seasoning and add salt and pepper to taste.

Makes 12 portions

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