Mexican Grits

Been trying to find a unique starch to serve in the oil fields when we
do breakfast. Sometimes we feed the crews several days in a row or
several times during a month. First try was Mexican Grits. 12 batches
and 1 1/2 Months later we have arrived at Cheesy Chorizo Grits! And I
think we have a winner here. We will test it out in bulk in December.



Several things that constrain menu development for Caterings is the need
to be able to hold food and the constant strive to find food that can be
pre-prepped then finished quickly early in the morning and hold all the
way to the site:



Ladies and Gentleman I present for you tasting pleasure Cheesy Chorizo
Grits scaled down for home use.



1.5 cups grits quick or regular

6 cups water

1 pound Monterey jack

3 eggs (beaten in bowl)

1 cup chopped roasted green chilies

Salt Pepper

1/2 pound (or more) Chorizo sausage. (browned and drained)



Boil water, add grits, cook grits til finished, salt and pepper to taste



To hot grits at 1/2 Pound of Monterey jack, browned Chorizo, chopped
chilies, and the eggs. Fold together and spread into a 9 X 14 inch pan.
Place remaining cheese on top but in from the edges of the pan, bake at
325 till cheese is bubbly and starting to brown. (Temp to go to 152
minimum.)



Pull let it sit for 10 minutes, Serve straight.





Chef Bob Ballantyne

The Cowboy and The Rose Catering

Grand Junction, Colorado, USA