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Chorizo Stew and Creamy Grits Recipe

Chorizo Stew and Creamy Grits Recipe

How to Make Chorizo Stew and Creamy Grits ? Chorizo Stewart and Creamy grits is a delicious recipe for your daily palate.
Course Side Dish
Cuisine international
Keyword Chorizo Stew and Creamy Grits Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 serves
Calories 470kcal


for the grits:

  • 3 tablespoons butter
  • 2 cups stone-gorund corn grits
  • 1 cups chicken stock
  • 2 cups heavy cream
  • 2 cups milk
  • 2 cups water

for the stew:

  • 2 tablespoons olive oil
  • 1 pound of chorizo sausage with no casings
  • 1 large russet potato, diced (about 1 ½ cups when diced)
  • 1 medium onion,diced (about 1 ½ cups when diced)
  • 1 red pepper, diced
  • 2 tablespoons apple cider vinegar
  • 5 cloves garlic
  • 2 cup tomato puree


  • 4 tablespoons toasted flour (see note)
  • 2 cups water
  • 2 cups beef stock


  • for the grits: Melt the butter in a large saucepan over medium heat. Add the grits and stir to coat with the butter. Let the grits toast a little over the heat (about 1 minute) then add the chicken stock, heavy cream, milk and water and stir well to combine. Let the mixture come to a boil, then reduce the heat to very low and cook for about 45 minutes, stirring often so as not to let the grits stick to the bottom of the pan.
  • The grits will slowly absorb the liquid and cook down to the desired consistency, which is like a very smooth, al dente, milky paste.
  • for the stew: While the grits are cooking, heat olive oil in a large stock pot over medium heat. Once it starts shimmering, add the chorizo. Cook until the chorizo has browned, breaking it up with a wooden spoon. Remove the chorizo and set aside, reserving as much of the fat and oil in the pan as possible.
  • Add the potato and onion to the pan and cook until they have just started to soften. Add the apple vinegar and lightly deglaze the pan, scraping up as much as you can off the bottom.
  • Add the toasted flour and the red pepper and cook until the pepper softens, then add back the sausage.
  • Add the tomato puree, water, beef stock and garlic and stir to combine. Turn the heat down to low and let simmer for one hour, or until the stew has reduced to very thick.


If you need to reheat the grits, make sure to do it on the stovetop rather than the microwave for better results. Add a bit of water or milk and stir as it heats until you have your desired consistency. For the chorizo, feel free to substitute any pork sausage here-a spicy Italian works great. For the toasted flour: I got this idea from the chili gumbo recipe on food52, which I tested a few weeks ago. I can’t believe I never thought to toast flour in large batches. Heat the oven to 400*F, and put 2 cups of flour - or however much you choose- in a cake pan. Toast the flour in the oven, shaking the pan and stirring the flour often so it toasts evenly. It’s ready when it turns a dark tan color. Will keep for a couple of months in a tightly covered container in the cupboard.