Spicy Sausage Grits ‘N’ Cheese

 

Served alone or as a side to a plateful of eggs, these creamy, cheesy grits will wake up your taste buds with great spicy flavor.

1 (7 ounce) package chorizo

4 C. milk

1 C. quick cooking grits

¼ tsp. salt

¼ tsp. freshly ground black pepper

½ C. shredded mozzarella cheese

½ C. shredded Monterey Jack cheese

½ C. shredded Cheddar cheese, plus more for serving

1/3 C. sliced green onions

 

Cook the chorizo in a medium skillet over medium heat until browned and cooked through, about 8 minutes. Transfer to a paper towel–lined plate to drain; set aside.  Bring the milk to a simmer in a large saucepan over medium heat. Whisk the grits, salt, and pepper into the milk and cook, stirring rapidly, for 4 minutes or until the grits thicken. Stir in the cooked chorizo and the cheeses and cook until the cheeses are completely melted and incorporated.  Divide the grits among four serving bowls. Sprinkle each serving with green onions and, if desired, additional shredded Cheddar. Serve immediately.