Grits with Yogurt and Vegan Chorizo Oil

Brad Kilgore of Miami's Alter restaurant likes this recipe for home cooks because he feels it's a "show-off" dish but not really much work. He makes decadent, creamy grits with a mix of milk, cream, tangy fresh goat cheese and Greek yogurt, which he drizzles with a smoky, fragrant vegan oil that tastes just like chorizo.

  • Active:
  • Total Time:
  • Servings: 6

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Ingredients

vegan chorizo oil
  • 1/2 cup plus 2 tablespoons canola oil
  • 1/4 cup thinly sliced garlic
  • 1 tablespoon smoked paprika
  • 1 tablespoon sweet paprika
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon whole black peppercorns
  • 1/4 teaspoon whole coriander seeds
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon curry powder
grits
  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 2/3 cup stone-ground white grits (4 ounces), preferably Anson Mills
  • 4 ounces fresh goat cheese
  • 1/3 cup full-fat Greek yogurt
  • 4 tablespoon unsalted butter
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • Coarsely chopped cilantro or small cilantro sprigs, for garnish

How to make this recipe

  1. Make the vegan chorizo oil

    In a small saucepan, heat the oil. Add the garlic and cook over moderately low heat, stirring frequently, until light golden, about 5 minutes. Remove the pan from the heat and whisk in all of the remaining ingredients. Scrape the mixture into a heatproof bowl and let cool to room temperature, about 30 minutes. Strain the oil through a cheesecloth-lined sieve, pressing on the solids.

  2. Meanwhile, make the grits

    In a medium saucepan, combine the milk and cream and bring to a simmer. Whisk in the grits and cook over moderately low heat, whisking occasionally, until tender, smooth and porridge-like, about 25 minutes. Whisk in the goat cheese, yogurt, butter and lemon juice and season with salt.

  3. Spoon the grits into bowls and drizzle with some of the vegan chorizo oil. Garnish with cilantro and serve warm.

Make Ahead

The vegan chorizo oil can be refrigerated for 2 weeks.

Contributed By Photo © Con Poulos Published July 2016





1078119 recipes/grits-yogurt-and-vegan-chorizo-oil 2016-06-10T13:04:53+00:00 Brad Kilgore vegetarian||6 july-2016 recipes,grits-yogurt-and-vegan-chorizo-oil 1078119
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