Stone Ground Grits Recipe with Chorizo and Cheddar Cheese

Stone Ground Grits Recipe with Chorizo and Farmhouse Cheddar Cheese

In Life:

I’ve recently reaped the full benefits of planning ahead. I’m a pretty good planner overall, but I had a recent incident where it was crucial and paid off in spades. Let me explain. So like last week, you’re reading this on June 25 (or later) but I am actually writing it on June 13. Why so far ahead of time, you might be wondering. Well, I’ve actually just spent the last eight days at my Mom’s house in South Texas. But because of good planning, I’ve been having this week’s work done for about 10 days.

Forecasting and planning ahead is not a skill that everyone possesses keenly, but it is one that can be honed with intentional practice. I knew since the end of May that I was going to be away visiting my Mom in South Texas during the third week of June. I also knew that I had 12 recipes that I had to get done by June 25 to complete my obligation to the Eat Local Challenge. That’s quite a bit of planning, shopping, cooking, photographing, photo editing and fiddling around in WordPress to set everything up. PLUS I did a “round up” post for each week to make it easy to frame what I was trying to accomplish this month.

Frankly, it was exhausting. But really fun. [Check out my dinner post for this week on my perspective and thoughts as a participating blogger in the challenge.] In the end I successfully lived up to my commitment, even while traveling for half the month, because I planned early and planned often. A plan isn’t just something you create and then execute. I wish it were that easy. In real life, it constantly need to be re-evaluated and adjusted. Because no matter how much we plan, there’s always SOMETHING that comes up that needs to be wedged in to the plan. That’s just life. And having a solid plan in the first place helps to mitigate the effects of last minute changes.

What about you? Do you consider yourself good at planning? I’d like to hear some tools and tricks you use to plan ahead or to be organized. This is totally a topic near and dear to my heart.

In Cooking:

This breakfast dish is one of those “plan ahead” breakfasts. It’s a stone ground grits recipe with farmhouse cheddar cheese and chorizo. It’s one of my most favorite breakfasts because it’s so delicious and it also reheats so very well. You can cook this one evening and have breakfast for the next four days. How’s that for winning?

Stone Ground Grits Recipe with Chorizo and Farmhouse Cheddar Cheese

You might be wondering why grits take so long to cook? Don’t those just come in a small packet and get heated in the microwave? Um, yes and no. Yes, technically grits are sold in that fashion, but NO, we don’t eat them like that in the Martin household. And once you discover the deliciousness that is stone ground grits, you’ll never go back either. Stone ground grits are a less processed form of grits. They do take about an hour to cook from start to finish, but the finished product is so far superior, I am sure you won’t mind.

Stone Ground Grits

Several additions to the grits make them super creamy and totally delicious. One is whole milk. For the recipe below, I add in one cup of whole milk along with the four cups of water that get the recipe started. The second dairy product that makes such a huge difference is cheese. I’ve made this recipe with many types and styles of cheese, but for this version, I used Rocking R Dairy‘s Farmhouse Cheddar Cheese. It’s made in Tylertown, Mississippi, and is a deliciously pungent cheddar cheese. It’s very tangy and produces some of the most robust grits I’ve ever eaten. I’ll be hard pressed to put another cheese in my grits. It was really that good.

Rocking R Dairy's Farmhouse Cheddar Cheese

But the cheese is only the beginning. I will now have to sing the praises of the chorizo I used. It was from Cleaver & Co., a butcher here in New Orleans. If you live here and haven’t been there yet, you are truly missing out. They source all their meat locally, and not only provide a zillion cuts of meat, they also make their own naturally processed items like sausages, pates, cured meats, and of course – chorizo! This was totally one of the most flavorful chorizos I’ve ever had. It pretty much changed my life. No lie! Try it out. Your tummy will loooooove you for it.

Chorizo from Cleaver & Co.

So let me stress that I am spouting my love for these companies purely on my own dime and time. No sponsorship, no nothing. Just 100% love for my local companies and the high quality, solid products they are producing. We are so blessed here in New Orleans to have access to so many wonderful food items. I can only hope you have the same where you live.

Stone Ground Grits Recipe with Chorizo and Farmhouse Cheddar Cheese

Please also check out my lunch and dinner recipes for this week, Week #4 of the Eat Local Challenge. I know it’s the last week, but I hope you’ll continue to strive to eat locally as much as possible. For more ideas, check out my rounds ups for Week #1, Week #2, and Week #3. Each link contains a breakfast, lunch and dinner recipe only using ingredients sourced locally.

Yield: 4 servings

Stone Ground Grits Recipe with Chorizo and Cheddar Cheese

This stone ground grits recipe features tangy farmhouse cheddar, spicy chorizo sausage and green onions. A great make-ahead breakfast recipe.

Ingredients:

  • 4 cups water
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 cup coarse stone ground grits
  • 1 cup whole milk
  • 1 pound chorizo (not in casing)
  • 1-8 ounce block cheddar cheese, grated
  • 3 tablespoons thinly sliced green onion

Method:

  1. Bring water, salt, and butter to a boil in a pot (with a lid), then add grits while stirring constantly.
  2. Reduce heat and cook at a low simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.
  3. Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes.
  4. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more.
  5. When the grits are about 10 minutes from being done, brown the chorizo on the stove. Set aside until grits are done.
  6. Once the grits have cooked for indicated time, remove from heat and stir in the cheddar cheese, thinly sliced green onion and about a half cup of cooked chorizo. Divide into portions and serve.

Prep:5 min

Cook:1 hour 5 min

Total:1 hour 10 min

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