Chorizo Grit Frittata
When you mix chorizo and grits into a frittata, the texture is very unique! The grits add structure and help the whole thing become more solid. The chorizo of course adds a ton of flavor! I have made this a handful of times over the years, and it’s one of my favorite summertime brunch dishes!
The inspiration for this recipe
Cravings for cornbread caused me to create this chorizo grit frittata recipe, though it actually has more of a tamale texture. This tart is filled with things that I love about summer eating, and it tasted great on a hot afternoon last week. As usual, I had trouble naming this. I wanted to call it a grit cake, but that name is already in use. It’s sort of a cross between a cheesecake, tamale, and cornbread. After I made it a few times, I realized it’s more of a frittata!
Make the grits first
A very simple stone ground grits recipe with milk, water, salt, and pepper. After the grits cool a bit, you can add them to all the remaining ingredients
Make the chorizo grit frittata mixture
Add the slightly cooled grits to the bowl and mix in the cream cheese and butter while it is still warm. Then stir in cheese, pico de gallo, and chorizo.
Add the eggs and bake it!
Whisk the eggs into the bowl and add the chorizo grit frittata mixture to a hot oven safe frying pan. Get the pan right into the oven and bake about 35 minutes until set.
Flip and serve the chorizo grit frittata
Now for the moment of truth – flipping the chorizo grit frittata out of the pan! Use a spatula to make sure it is loose, then pop a cutting board on top of the pan. Flip it all at once. Then cut and serve!
I like to top it with avocado and pickled jalapenos but it’s up to you! Some cilantro or more pico would be great too.
Like I said earlier, the texture of this frittata is totally unique and so delicious!
Twists on this recipe
I have mixed corn and bell peppers into this chorizo and grit frittata. Like I said earlier, you could also garnish with a ton of different toppings. You could also do a double batch and cook it in a casserole dish for more of a quiche vibe. And of course, a vegetarian version with vegan chorizo!
For more on how to make perfect stone ground grits, check out this post.
For more fun twists on grits, check out my cool ranch doritos chicken and grits, pork belly and grit burgers, or these shrimp and grits enchiladas!
Chorizo Grit Frittata
Ingredients
- 1 cup milk
- 1/2 cup water
- 1/2 teaspoon salt
- 1 teaspoon cracked black pepper
- 1/4 cup stone ground grits
- 4 tablespoons butter split in half
- 2 ounces softened cream cheese
- 1 cup cooked crumbled chorizo
- 1/2 cup pico de gallo
- 1 cup shredded cheddar cheese
- 5 eggs
- avocado for garnish
- pickled jalapenos for garnish
Instructions
- Add the milk, water, salt, and pepper to a sauce pot and bring to a simmer. Whisk in the grits and turn heat to low. Simmer on low, stirring occasionally, for about 25 minutes.
- Remove from heat and allow to cool a few minutes. Stir in half of the butter and all the cream cheese.
- Pour into a bowl and stir in the chorizo, pico, and cheese. Make sure it is fully cooled, then you can crack in the eggs. Add a small pinch of salt with the eggs, but between the salt in the grits and the salty chorizo and cheese you should be at a good place with the seasoning.
- Preheat the oven to 400.
- Put a small oven safe pan over high heat and add in the other half of the butter to melt. When the butter is starting to darken, add in the grits mixture. Get the pan into the oven and bake for about 35 minutes until full set.
- Serve with the garnishes, and any other garnishes you might like. More pico would work, or some cilantro.
Definitely diggin’ this. Now I want some cornbread =)
I was just looking for some tips for dinner tonight and get along your blog…more hungry than ever! This will be the one!