Brunch even sounds fantastic. You can’t go wrong with brunch. Lazy days, patio weather, fizzy drinks. Spring in Texas equals brunch. Usually. Yesterday I ran the AC, today I turned on the heat. But that didn’t stop me from making this super delish dish this morning. I promise you it’s easy, and you’re going to love it!
Heat up 2 cups whole milk in a saucepan very gentle like. You’ve got to have some patience here. Pour in a half cup of stone ground corn meal and stir it until it thickens. Here’s the challenge. You have to multitask just a bit. In a skillet, brown some ground chorizo. So. Much. Better than regular sausage. Now, go back to your grits and give them some love. Once they are thick enough, shred a bunch of sharp cheddar and mix it in. Then, add in some butter for good measure. Let that sit and go back to the chorizo. Drain the fat and wipe the skillet. Fry some eggs (1-2) for each person and leave the yolk runny. That’s it except for assembly. Put some grits on the plate, top with some chorizo, and end with the egg. If you want to be fancy, and really, who doesn’t? Throw some pickled jalapenos, sliced avocado, and chopped cilantro on the top.
Pour some bubbles, add a few drops of juice,and sit back as the compliments roll in. #notimeforapicturethismorningbecausetheydevouredit