Chorizo and Grits Brunch Bowl
Serves 4

  • 2 1/2 cups water
  • 1 cup milk
  • 1 teaspoon salt (more to taste)
  • 1/2 teaspoon paprika
  • 1 teaspoon red chile powder
  • 1 cup of quick grits (not instant)
  • 1 15-ounce can of black beans,
         rinsed and drained
  • 1 cup sharp cheddar cheese, shredded

In a large saucepan, combine water, milk, salt, paprika, and chile. Bring to a boil, making sure not to burn the milk. Turn down heat and whisk in the grits. Cover and cook for 5–8 minutes, stirring occasionally. Stir in beans and cheese and remove from heat.

Hearty Components, Toppings, Fat, and Finish

  • 4 eggs, cooked over easy
  • 1 pound ground chorizo, cooked
         and crumbled
  • 1 avocado, diced
  • 1/2 bunch of cilantro, chopped
  • 1 lime, quartered
  • Favorite hot sauce

Fill one half of bowl with grits and other half with chorizo. Place the over-easy egg on top. Add avocado and sprinkle with cilantro. Garnish with a wedge of lime and amp up with hot sauce.

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