Spicy Chorizo Grit Cakes with Savory Breakfast Sweet Potatoes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • ½ cup of grits
  • ¼ cup nutritional yeast
  • ⅓ cup corn meal
  • 2 cups of water
  • 2 tbs vegan butter
  • salt and pepper
  • 2-3 tbs coconut oil
  • 1 12 oz package of Trader Joe's Soy Chorizo (or another brand if you prefer)
  • ½ avocado, sliced
  • hot sauce to taste
  • Breakfast Potatoes:
  • 2 sweet potatoes, diced
  • 2 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp salt
  • ½ tsp pepper
Instructions
  1. Place a small sauce pan on the stove on high. Add grits, water and butter. Bring to a boil, stirring constantly. Allow to cook for about 5 minutes.
  2. Add the nutritional yeast and the salt and pepper to taste. Turn heat to medium and continue stirring for another 3 minutes.
  3. Grease a small sheet pan (or grease half of a large pan and don't use the whole thing.)
  4. Pour grit mixture onto the sheet pan and spread out evenly, leaving the grit mixture about ¾ of an inch thick. Place sheet in fridge and allow to cool to room temperature.
  5. While grits are cooling, add a large skillet to the stove on medium heat. Add 3 tbs coconut oil, diced potatoes, and potato spices and cook, stirring often until potatoes are tender, about 10-15 minutes. Once potatoes are done, pour onto a plate and set aside.
  6. Using the same potato skillet, place back on stove on medium heat. Crumble soy chorizo and cook until hot, about 7 minutes. Leave on stove on low until ready to eat.
  7. Place another skillet on the stove on medium heat (or pour the chorizo onto a plate and use the same skillet again) and add 3 tbs coconut oil. Allow to get hot and spread all over the pan.
  8. Pull grits out of the fridge and cut using a biscuit cutter (or a glass if you dont have one, like me). Pour the corn meal onto a saucer.
  9. The grit cakes are fragile, so be careful in this step. Use a spatula to slide the grit cakes into your hand, one by one, dredge them in corn meal. Place them in the hot coconut oil and allow to cook for about 2-3 minutes on each side. If you try to flip the grit cake over and it is still fragile, then let it cook a little longer on that side as they firm up as they cook.
  10. Once all grit cakes are cook, time to assemble! Place grit cakes on a plate, top with warmed chorizo, top with avocado chunks and hot sauce. Add potatoes on the side and dig in!
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/spicy-chorizo-grit-cakes-with-savory-breakfast-sweet-potatoes/