The taste of this incredible breakfast grits bowl will make you want to get up early every day. Made with creamy Cotija, chorizo, avocado, cilantro, and fresh jalapeño, this grits bowl recipe is packed with flavor and will fit in perfectly on your brunch table. If you're short on time, prepare your base grits in advance, and then use fresh toppings when you're ready to eat. If you're looking for a new take on having company for brunch, try making a grits bowl buffet – put out toppings, and let guests build their own breakfast.

Base Grits
1 cup whole milk
4 cup water
1 tsp. kosher salt
1 cup uncooked stone-ground grits
2 tbsp. unsalted butter
¾ cup whole buttermilk

Bring milk, salt, and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; return to boil. Reduce heat to medium-low, and simmer, stirring occasionally, 25-30 minutes or until creamy and thickened. Remove from heat, and stir in butter and buttermilk. Cover to keep warm until ready to serve.

Mexican Bowl

¾ cup Cotija cheese, grated
1 lb. fresh chorizo
2 small jalapeños, diced
½ avocado, diced
¼ cup Mexican crema (or sour cream, optional)
Fresh cilantro (optional)

Add cotija and jalapeños to grits, stir until incorporated. In a cast iron skillet add chorizo and cook until browning and the consistency of ground beef. Add cooked chorizo to grits. Serve in bowl with 1 cup of grits per cup. Top with avocado, dollop of crema. and cilantro.

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