Jalapeño Bacon Grit Bowl

Name: Jalapeño Bacon Grit Bowl (Upgraded)
Total time: 55 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1 cup Stone-Ground Grits; 4 cups Chicken Broth; 1 cup Smoked Gouda-shredded; 2 tbsp Butter; 1/2 tsp Salt; 1/4 tsp White Pepper; 8 oz Mexican Chorizo-removed from casing; 1/2 cup Pickled Jalapeños-drained and chopped; 1 tbsp Olive Oil; 2 tbsp Chopped Cilantro; 1/4 cup Crumbled Cotija Cheese

⏱55 min

👥4

🔥720 cal

Medium

🍽️Tex-Mex

A more refined take on the classic grit bowl, featuring smoky Gouda, spicy chorizo, and the bright tang of pickled jalapeños. This version offers a more complex flavor profile and a satisfying textural contrast.

1 cup Stone-Ground Grits

4 cups Chicken Broth

1 cup Smoked Gouda-shredded

2 tbsp Butter

1/2 tsp Salt

See all 11 ingredients ↓

(0 reviews)

⏱55 min

👥4

🔥720 cal

Medium

🍽️Tex-Mex

#comfort food #brunch #spicy #chorizo #cheese

Instructions

Cook the Chorizo & Jalapeño ingredients in a large skillet over medium heat, breaking up the chorizo with a spoon, until cooked through. Drain off any excess grease and set aside.
In a medium saucepan, bring Chicken Broth to a boil. Gradually whisk in Grits and reduce heat to low. Simmer, stirring frequently, for 20-25 minutes, or until grits are creamy and tender.
Stir in Butter, Smoked Gouda, Salt, and White Pepper into the grits until cheese is melted and well combined.
Divide grits among bowls. Top with cooked chorizo, pickled jalapeños, Crumbled Cotija Cheese, and garnish with Chopped Cilantro.

Ingredients

1 cup 240 mL Stone-Ground Grits
4 cups 960 mL Chicken Broth
1 cup 115 g Smoked Gouda-shredded
2 tbsp 30 mL Butter
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL White Pepper
8 oz 225 g Mexican Chorizo-removed from casing
1/2 cup 120 mL Pickled Jalapeños-drained and chopped
1 tbsp 15 mL Olive Oil
2 tbsp 30 mL Chopped Cilantro
1/4 cup 60 mL Crumbled Cotija Cheese

Equipment

Large Skillet
Medium Saucepan
Whisk

Instructions

Cook the Chorizo & Jalapeño ingredients in a large skillet over medium heat, breaking up the chorizo with a spoon, until cooked through. Drain off any excess grease and set aside.
In a medium saucepan, bring Chicken Broth to a boil. Gradually whisk in Grits and reduce heat to low. Simmer, stirring frequently, for 20-25 minutes, or until grits are creamy and tender.
Stir in Butter, Smoked Gouda, Salt, and White Pepper into the grits until cheese is melted and well combined.
Divide grits among bowls. Top with cooked chorizo, pickled jalapeños, Crumbled Cotija Cheese, and garnish with Chopped Cilantro.

Nutrition per serving

Calories 720

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Jalapeño Bacon Grit Bowl

Jalapeño Bacon Grit Bowl

Ratings & Reviews

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