I found some fresh Mexican chourico (chorizo) at the market the other day and it immediately reminded me of a great restaurant dish I had a while back. Not knowing when I would find fresh chourico again (around here we usually see the Spanish smoked and cured version of the spicy sausage), I bought a couple packs for freezing. So glad I did, because this dish turned out so well that I know I'm going to want to make it again soon.
None of the components are difficult to make, and I have to say that the combination of flavors and textures in this dish will knock your socks off. The chourico does have a bit of a kick to it, so if spicy is not your thing then you may want to take a pass on this, but if you like it hot you owe it to yourself to give it a whirl. Heave it all in a bowl and mash it together if you're eating alone, but for company take a little extra care when plating for a pretty snappy presentation.
You can substitute whatever kind of cheese you like in the grits, and choose a different leafy green to go with the sausage if you prefer. Don't skip the finishing step of drizzling the chourico oil on though….it is key.
Cheers – Steve
- 1/2 vidalia onion, diced
- 2 garlic cloves, finely minced
- 1 pound Mexican Chourico removed from its casing
- 1 large bunch kale, de-ribbed and chopped
- 1/2 cup chicken stock
- 1/2 cup grits
- 1 1/2 cups milk
- 1 cup water
- 2 tablespoons butter
- 3 ounces aged gouda, grated
- kosher salt and freshly ground black pepper to taste
- 4 large eggs
- 2 tablespoons distilled vinegar
- Allepo pepper and minced fresh chives for garnish
- In a large skillet, heat 2 tablespoons EVOO over medium heat and cook the onion until translucent, 5-7 minutes. Add the garlic and cook 1 minute more. Add the chourico and cook, stirring frequently, and breaking the sausage into small pieces with the back of a large spoon. When the sausage is cooked through, tilt the pan to one side to allow the beautiful orange pork fat to accumulate on one side of the pan. Spoon all but 2 tablespoons of the fat off into a small bowl and reserve.
- Add the kale and stock and stir to combine. Lower the heat and cover to allow the kale to wilt and cook through, about 10-15 minutes. Remove the cover and reduce the stock to a glaze. Taste for seasoning and adjust as necessary, pull from the heat and cover to keep warm.
- Meanwhile, in a medium saucepan heat the milk and water (seasoned with some salt and pepper) to a boil. Slowly stream the grits into the pan, whisking constantly to prevent lumps. Set the heat to low, and stirring frequently, cook the grits until done - about 20 minutes. Add more milk or water as needed to achieve a consistency you want. While cooking the grits fill another medium pan with water and the vinegar and bring to a simmer. When the grits are cooked through, pull the pan from the heat and add the butter and grated cheese; stir well to combine and check for seasoning. Cover to keep warm.
- Crack the eggs into 4 small bowls, stir a whirlpool into the center of the simmering water, then gently pour each of the eggs in to poach. Cook 2-3 minutes until the white is set but the yolk is still runny.
- While the eggs are cooking begin plating by spooning a pool of grits onto each plate. Top with the chourico-kale mixture, then with the eggs when finished cooking. Sprinkle with Allepo pepper and chives and drizzle the plate with some of the reserved "orange" oil from the cooked chourico.