Chorizo Grit Cakes Recipes

Chorizo Grit Cakes Recipes 

Chorizo grit cakes are everything comfort food should be — hearty, rich, crispy outside, creamy inside, and absolutely loaded with bold flavors. Whether you’re planning a relaxed brunch, an impressive appetizer spread, or a cozy dinner, chorizo grit cakes offer endless possibilities. Below, you’ll find three irresistible recipes: a classic Southern-style version, a spicy Tex-Mex version, and a sophisticated shrimp-topped version for when you want to get a little fancy.

1. Classic Chorizo Grit Cakes

This classic version focuses on the hearty, rustic flavor of chorizo balanced by creamy, cheesy grits. Perfect for an easy weekend meal.

Ingredients:

1 cup stone-ground grits

4 cups chicken broth

1/2 teaspoon salt

1 tablespoon butter

1/2 cup shredded sharp cheddar cheese

8 oz Mexican chorizo (casing removed)

1/4 cup chopped green onions

1/4 teaspoon black pepper

1/4 teaspoon smoked paprika

1/4 cup all-purpose flour (for dusting)

2 tablespoons vegetable oil (for frying)

Instructions:

Cook the Grits:

Bring chicken broth to a boil. Stir in grits and salt. Lower heat and simmer, stirring often, until thick and tender (about 20–25 minutes).

Add Flavor:

Once cooked, stir in butter, cheddar cheese, black pepper, and smoked paprika. Remove from heat.

Cook the Chorizo:

In a separate skillet, cook chorizo over medium heat until browned and crumbly. Drain excess fat.

Combine:

Stir cooked chorizo and green onions into the grits. Spread the mixture into a greased 8x8-inch pan and chill for at least 2 hours (or overnight) until firm.

Form Cakes:

Cut the chilled grits into squares or circles. Dust lightly with flour.

Fry:

Heat oil in a skillet over medium heat. Fry grit cakes until golden and crispy on both sides, about 2–3 minutes per side.

Serving Ideas:

Serve with a dollop of sour cream and a sprinkle of extra green onions.

Pair with fried eggs for a full Southern brunch.

2. Spicy Tex-Mex Chorizo Grit Cakes

This Tex-Mex twist adds heat, spices, and vibrant color. Think jalapeños, pepper jack cheese, and a smoky kick — perfect for a party or taco night.

Ingredients:

1 cup quick-cooking grits

4 cups chicken or vegetable broth

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 cup shredded pepper jack cheese

1 small jalapeño, finely diced

8 oz spicy chorizo

1/2 cup diced red bell pepper

2 tablespoons chopped fresh cilantro

1/4 cup cornmeal (for dusting)

2 tablespoons canola oil (for frying)

Optional: hot sauce, for serving

Instructions:

Cook the Grits:

Bring broth to a boil. Whisk in grits, cumin, chili powder, and salt. Simmer until creamy and thick (about 5–7 minutes for quick grits).

Mix in the Good Stuff:

Off the heat, stir in pepper jack cheese and diced jalapeño.

Brown the Chorizo:

In a skillet, cook the chorizo until fully browned. Add diced red bell pepper and cook another 2 minutes. Drain any fat.

Combine:

Stir the cooked chorizo mixture and chopped cilantro into the grits.

Shape:

Spread the mixture in a lined baking dish and chill until very firm (at least 1–2 hours).

Cut and Fry:

Cut into desired shapes, dust with cornmeal, and fry in canola oil over medium-high heat until golden.

Tips:

For extra spice, top with a drizzle of hot sauce or a sprinkle of crushed red pepper flakes.

These grit cakes make excellent taco fillings or tostada bases.

3. Shrimp-Topped Chorizo Grit Cakes

This elevated version is ideal for impressing guests. Crispy chorizo grit cakes topped with buttery sautéed shrimp create a show-stopping dish full of Southern flair.

Ingredients:

For the Grit Cakes:

1 cup stone-ground grits

4 cups chicken broth

1 tablespoon butter

1/2 cup shredded white cheddar cheese

8 oz Spanish chorizo (diced small, or crumbled if using Mexican)

1 tablespoon chopped parsley

1/4 teaspoon cayenne pepper

Salt and pepper, to taste

1/4 cup flour (for dusting)

2 tablespoons olive oil (for frying)

For the Shrimp Topping:

12 large shrimp, peeled and deveined

2 tablespoons butter

2 cloves garlic, minced

1/4 teaspoon paprika

1 tablespoon lemon juice

Salt and pepper, to taste

Instructions:

Make the Grit Cakes:

Cook the Grits:

Boil broth, whisk in grits, and cook until tender and thick. Stir in butter, white cheddar, cayenne, and season with salt and pepper.

Cook Chorizo:

Brown the chorizo in a skillet, then fold it into the cooked grits with chopped parsley.

Chill and Shape:

Spread into a dish and chill until very firm (overnight is best).

Fry:

Cut into rounds or squares, dust lightly with flour, and fry until golden and crispy.

Make the Shrimp:

Sauté Shrimp:

Melt butter in a skillet. Add garlic and cook until fragrant (about 30 seconds). Add shrimp, paprika, salt, and pepper. Cook shrimp for about 2 minutes per side until pink and cooked through. Finish with a splash of lemon juice.

Assemble:

Place a shrimp or two on each fried grit cake. Drizzle with the garlic butter sauce from the pan.

Presentation Tip:

Garnish with extra chopped parsley or microgreens for a restaurant-style finish.

Grit Cake Tips for Success

Chill Thoroughly:

Always chill your grit mixture until completely firm. Otherwise, they’ll fall apart when you try to fry them.

Use a Sharp Knife or Cutter:

This helps create clean edges and a more attractive final result.

Get the Pan Hot:

Before adding the grit cakes, make sure your oil is hot. This ensures a crispy exterior without sticking.

Customize:

Grit cakes are wonderfully versatile. Swap out cheeses, use different kinds of chorizo (spicy, mild, Spanish, or Mexican), or add extras like corn kernels or diced green chilies for more texture and flavor.

Chorizo grit cakes are the kind of satisfying, flavorful food that leaves everyone asking for seconds — or thirds. Whether you stick to the simple and comforting classic version, turn up the heat with a Tex-Mex twist, or elevate your dish with buttery shrimp, chorizo grit cakes are guaranteed to make any meal feel special.

Helpful Reading 

 Low Histamine Bread Recipes 

https://www.amazon.com/Low-Histamine-Bread-Recipes-Loaves-Sensitive-ebook/dp/B0F2SNZKDR/

The Dahlia Microfarm: Starting a Profitable Backyard Flower Business 

https://www.amazon.com/Dahlia-Microfarm-Starting-Profitable-Vegetables-ebook/dp/B0F4XYPR3Z/

Lavender for Weddings and Events: Grow and Create DIY Bouquets, Decor and More 

https://www.amazon.com/Lavender-Weddings-Events-Bouquets-Flowers-ebook/dp/B0F4YSH9M3/