© Con Poulos
Active Time
45 MIN
Total Time
1 HR
Yield
Serves : 6

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. Slideshow: More Grits Recipes

How to Make It

Step 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.

Step 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.

Step 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.

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