Alright guys, today is all about some MAJOR comfort food. Creamy grits!
And, no, these aren’t your average from-the-box grits (although those are pretty darn delicious, too). These babies are made from scratch (easier than you might think) with butter, a touch of salt and creamy delicious whole milk.
When I say that this dish will make your taste buds sing, I am not exaggerating. Definitely one of my favorite recipes, ever. And because I seriously couldn’t decide, I’m sharing two ways to serve these up. 
First up, grits topped with mixed greens and sauted mushrooms.
1. To make the grits, bring the milk, salt, and water to a boil.
2. Reduce to a simmer and gradually pour in the grits while whisking continuously.
3. Continue to cook and whisk until almost all of the milk has been absorbed (if you cook them too long they will start to clump, to fix this add a bit more milk). Remove from heat.
4. To make the greens, add about 1 tsp. of olive oil to a small saute pan and heat over a medium-high heat. Add half of the mushrooms and cook for about 2-3 minutes. Add the greens and the remainder of the mushrooms, toss together to combine and cook for about 1 minute before removing from heat.
To make the chorizo version, simply cook or heat your chorizo, then either cut or shred (I chose the latter) and serve with a fried egg!
In all this take about 30 minutes tops and is perfect for a weekend brunch or a weeknight dinner! Plus, it’s easy to pack up and take to work during the workweek (always a plus).
By the way, I am officially on Twitter! I know I’m a bit behind the curve, but I would love to have you follow along! My handle is @blondechefblog or click the twitter icon on the right hand side of this page.
- 1 cup rough corn grits
- 2 cups water
- 2½ cups whole milk
- 1½ tsp salt
- Mixed Greens & Mushrooms
- 1 cup mixed mushrooms
- 1 cup mixed greens
- Chorizo and Fried Egg
- 2-3 chorizo links
- 2-3 eggs
- To make the grits, bring the milk, salt, and water to a boil.
- Reduce to a simmer and gradually pour in the grits while whisking continuously.
- Continue to cook and whisk until almost all of the milk has been absorbed (if you cook them too long they will start to clump, to fix this add a bit more milk) this should take about 10 minutes. Remove from heat.
- To make the greens, add about 1 tsp. of olive oil to a small saute pan and heat over a medium-high heat. Add half of the mushrooms and cook for about 2-3 minutes. Add the greens and the remainder of the mushrooms, toss together to combine and cook for about 1 minute before removing from heat.
- In a pan, cook the chorizo through on medium heat.
- Cook the eggs in the same pan until the whites are cooked all the way through.
- Serve immediately.
I never thought I would crave grits as much as this before – I swear you can make any dish look good Aubrie!
Ok, you are the sweetest! Such a compliment coming from you, Thalia!