My friend Alan and I went to Kaleidoscope, a few years ago and I had a dish that was so craveable. It was a piece of fish, I think Mahi, on green chili cheese grits. So, ever since then I have recreated and added to my grits, but todays was the winner. So very good, I had to share.
I have two kinds of grits, one is basically instant, and the other takes a while. I went with the Organic Arrowhead Mills Yellow Corn Grits. I used one jalepeno, chopped it, and chopped a shallots, put them both into a small sauce pan with a tablespoon of butter. I took one link of chorizo and cut the casing off and fried it in a small pan, then set it aside, to drain on some paper towels.
The grits call for two cups of water, I had some organic Half n half in the fridge, so I used one cup of that on one cup of water into the small pan with the jalepeno and shallot and brought it to a boil. Then I added 1/2 cup of grits. They cooked covered on low for 6 minutes, then I added in the chorizo and 1/2 cup of grated cheddar cheese and tah dah they were done and they were awesome.
Let me know what you think!