Portuguese Chouriço and Grits

With the weather still cold here, I am looking for all the comfort food meals I can find! Enter this Portuguese chouriço and grits!

New Orleans was one of my favorite locations to visit for work over the years. The main reason for this is the amazing food in the area! From gumbo to beignets to jambalaya, one of my favorites is cajun style shrimp and grits.

This meal is a play on the classic recipe. It was one of my go-to meals while I was in New Orleans for work in 2018. I was hooked! Since Mardi Gras is today, I thought I would share my meatier take on this classic!

I made this recipe because I was craving shrimp and grits, but had run out of shrimp. Since Julian and I always have a stash of amazing Portuguese chouriço in our freezer, I use this in place of the shrimp!

How to Make Portuguese Chouriço and Grits

While the full recipe instructions are available below, here are some tips to make this spin on a Southern classic!

• First, you want to make sure you use good quality grits. Do not use quick cooking grits, since you will be adding other ingredients to them as they cook. If you cannot find grits, then use dry polenta. Polenta will have a very similar flavor to grits, it will simply be a little more coarse. If you use polenta in place of grits, make sure to use the dry version and not the tubed version. This is important, because you will not be able to get the correct texture from the tubed polenta.
• Once the grits or polenta are almost ready, put together the Portuguese chouriço and the sauce. This will come together quickly in a skillet. Be sure to cook the chouriço until it starts to get crispy. If you cannot find Portuguese chouriço, then you can use Spanish chorizo or another type of spicy sausage.
• To serve your dish, scoop the grits into bowls and then top it with your chouriço and sauce. Top with parsley or sliced green onions, and enjoy!

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