How I Make Chorizo And Cornmeal Porridge

If we have congee or rice porridge in Asia, the western part of the world has this thing called grits. It is a type of porridge that is made of boiled cornmeal.

Honestly, I would never learn about grits if I didn’t watch the “New York City, New York” episode of “Street Food: USA” in Netflix. Some even mentioned that the shrimp, bacon and grits combo is a better breakfast thing than eggs, bacon and waffles. Now, curiousity is hitting me because when I saw Harlem Seafood Soul’s Shrimp & Grits in the documentary, it really seemed delish.

I found ways to collect the ingredients, cooked the porridge and chose chorizo as toppings.

1. Prepare all the ingredients needed.

• 1/4 cup grits or cornmeal
• 1 cup chicken broth
• 1 cup milk
• 50 grams chorizo slices
• 1 tbsp butter
• 1 tsp salt
• 1 tsp paprika
• 1 tsp parsley

2. Combine chicken broth and milk and let it boil.

3. Add the grits into the boiled mixture.

4. Season with salt, paprika and parsley.

5. In another pan, fry the sausage slices.

6. Top grits with butter and sausage.

7. Your Chorizo and Grits Porridge is now done and ready to be served.