Chorizo cheese grits casserole
Servings 8
Ingredients
- 1 teaspoon safflower oil
- 12 ounces Mexican chorizo, removed from casing
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 3 cups water
- 1 cup quick-cooking grits
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- Pinch cayenne
- ¼ cup diced pickled jalapeños, plus more for serving
- 8 ounces Colby-Jack cheese, shredded
- 2 large eggs, beaten
- Salsa, for serving
Instructions
- Add the oil to a 9-inch cast-iron skillet and heat on medium. Remove the chorizo from its casing, then place it in the skillet. Cook the chorizo, breaking it up with a wooden spoon and occasionally stirring, until fragrant and some of the fat has been released, about 5-7 minutes. Turn off the heat. Drain the chorizo and set aside.
- Preheat the oven to 350°F. If you wish to bake the grits in the skillet you cooked the chorizo, leave about a teaspoon of grease in the skillet. Alternatively, lightly grease a 9x13 baking dish (or another 3-quart dish) and cook the grits in it instead.
- Heat a medium pot on medium-low and melt 2 tablespoons of the butter. Add the garlic, and while occasionally stirring, cook until softened about 30 seconds.
- Add to the pot the water, grits, salt, pepper, oregano, and cayenne. Stir until everything is well combined then turn the heat up to medium. While occasionally stirring, cook the grits until thickened, about 7-10 minutes.
- Turn off the heat. Stir into the grits the remaining 2 tablespoons butter, pickled jalapeños, and cooked chorizo.
- Set aside ½ cup of the shredded cheese for topping the casserole then stir the rest of the cheese into the grits until well combined.
- Allow the grits to sit off the heat for 5 minutes then stir in the eggs until they are well blended.
- Transfer the grits to the prepared baking dish and then evenly top with the remaining shredded cheese.
- Bake uncovered in the oven for 55 minutes to 1 hour, or until the top is browned and the casserole is set. While cooking, after 40 minutes you may want to loosely tent the top with foil if the cheese is becoming too dark.
- After removing from the oven, allow the casserole to rest for 10 minutes before slicing and serving. Garnish with more pickled jalapeño slices and serve with salsa on the side.