Recipes Breakfast + Brunch Savory Brunch Grits with Yogurt and Vegan Chorizo Oil 5.0 (1) 1 Review 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. By Brad Kilgore Brad Kilgore Restaurant: Alter Location: Miami In an unassuming concrete building in Miami's groovy Wynwood neighborhood, Brad Kilgore serves some of the most playfully brilliant dishes in the country. He makes grits with malted yogurt, then tops them with red onion caramel, wild garlic oil and smoked peanuts. The 30-year-old chef got an early start: Hired as a kid to wash dishes in a Kansas diner, he learned the ropes so fast he was cooking breakfasts at the age of 11. Today, he mentors at-risk teenagers in a food-truck venture. "I taught them to make dishes that are a little different, like bacon-wrapped hot dogs with kimchi guacamole." Food & Wine's Editorial Guidelines Updated on July 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 45 mins Total Time: 1 hrs Yield: 6 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 Directions 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. 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. 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. Rate it Print