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.