Grits with Yogurt and Vegan Chorizo Oil Recipe

Name: Grits with Yogurt and Vegan Chorizo Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons canola oil; 1/4 cup thinly sliced garlic; 1 tablespoon smoked paprika; 1 tablespoon sweet paprika; 1 teaspoon cumin seeds; 1/2 teaspoon fennel seeds; 1/2 teaspoon whole black peppercorns; 1/4 teaspoon whole coriander seeds; 1/4 teaspoon crushed red pepper; 1/8 teaspoon curry powder; 3 cups whole milk; 1/2 cup heavy cream; 2/3 cup stone-ground white grits (4 ounces), preferably Anson Mills; 4 ounces fresh goat cheese; 1/3 cup full-fat Greek yogurt; 4 tablespoon unsalted butter; 1 tablespoon fresh lemon juice; Kosher salt; Coarsely chopped cilantro or small cilantro sprigs, for garnish

Servings: persons

1/2 cup plus 2 tablespoons canola oil
1/4 cup thinly sliced garlic
1 tablespoon smoked paprika
1 tablespoon sweet paprika
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon whole black peppercorns
1/4 teaspoon whole coriander seeds
1/4 teaspoon crushed red pepper
1/8 teaspoon curry powder
3 cups whole milk
1/2 cup heavy cream
2/3 cup stone-ground white grits (4 ounces), preferably Anson Mills
4 ounces fresh goat cheese
1/3 cup full-fat Greek yogurt
4 tablespoon unsalted butter
1 tablespoon fresh lemon juice
Kosher salt
Coarsely chopped cilantro or small cilantro sprigs, for garnish

1
Make the vegan chorizo oil In a small saucepan, heat the oil.
2
Add the garlic and cook over moderately low heat, stirring frequently, until light golden, about 5 minutes.
3
Remove the pan from the heat and whisk in all of the remaining ingredients.
4
Scrape the mixture into a heatproof bowl and let cool to room temperature, about 30 minutes.
5
Strain the oil through a cheesecloth-lined sieve, pressing on the solids.
6
Meanwhile, make the grits In a medium saucepan, combine the milk and cream and bring to a simmer.
7
Whisk in the grits and cook over moderately low heat, whisking occasionally, until tender, smooth and porridge-like, about 25 minutes.
8
Whisk in the goat cheese, yogurt, butter and lemon juice and season with salt.
9
Spoon the grits into bowls and drizzle with some of the vegan chorizo oil.
10
Garnish with cilantro and serve warm.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons canola oil, 1/4 cup thinly sliced garlic, 1 tablespoon smoked paprika, 1 tablespoon sweet paprika, and more.

Yes, Grits with Yogurt and Vegan Chorizo Oil falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grits with Yogurt and Vegan Chorizo Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions