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Grits and Smoked Chorizo Casserole

Difficulty 2/5
|
Prep time 5 mins

Cook time 60 mins
|
Serves 6-8

Hardwood Mesquite

This dish has got some serious grit. Smoked chorizo and creamy grits will make this southern staple an instant classic at your table.

Ingredients

1 lb GROUND CHORIZO

1/2 YELLOW ONION, CHOPPED SMALL

1 CLOVE GARLIC, MINCED

1 tsp SALT

4 cups WATER

1 cup QUICK COOKING GRITS

1/2 cup HEAVY CREAM

2 cups SHARP CHEDDAR CHEESE

4 eggs, beaten

chopped italian parsley, to garnish

Preparation

Heat a sauce pan over medium heat. Add chorizo and cook 10-15 minutes until lightly browned and cooked through breaking it up as you go.

Remove chorizo, drain the fat and set aside. Return the pan to the heat and add oil.

When the oil is hot, add onion and saute 2-3 minutes until onions are translucent. Add garlic and saute 30 seconds more. Pour in water and bring it to a simmer.

While whisking, pour in grits working out any lumps and return to a boil. Reduce the heat and let simmer for 10 minutes.

Remove from the heat and whisk in cream, cheddar, chorizo and eggs.

Grease a 9 X 13 inch casserole dish with non-stick spray or butter and pour grits mixture into the prepared pan.

When ready to cook, set the temperature to 375℉ and preheat, lid closed, for 10 to 15 minutes.

Place the baking dish directly on the grill grate and cook 45 minutes to 1 hour until the top is golden brown.

Finish with chopped parsley if desired and serve. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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