INGREDIENTS:2 ½ cups whole milk
½ cup white grits
2 Tbsp. heavy cream
1 cup diced chorizo
¼ cup finely chopped chives
½ cup cheddar cheeseDIRECTIONS:1. Bring milk and chorizo to boil in a medium-size saucepan over medium heat, add the butter.
2. While stirring, slowly add the grits, breaking up any lumps. Cook over medium heat, stirring occasionally, until the grits are tender and slightly thick, 15 to 20 minutes.
3. Add the heavy cream and ½ cup of cheese, stirring until the cheese is completely melted. Season with salt, pepper and fresh chives.SERVINGS:6 servingsFrom:Submitted by Gerard Marquetty, Senior Regional Chef, Lackmann Culinary Services