10 years ago

Spicy Chorizo Grit Cakes With Sweet Potato
[Vegan]

JH By: Jennifer Harmon

Author Bio

Jennifer Harmon is the founder and recipe developer of the vegan food blog, Peppers and... Read More

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Spicy Chorizo Grit Cakes With Sweet Potato

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Sweet Potato

Spicy Chorizo Grit Cakes With Sweet Potato [Vegan]

This hot and spicy breakfast is the perfect way to kick off your weekend. It's hot, but not too hot — it all depends on how much hot sauce you add. Spicy chorizo is balanced by the crispy, salty grit cakes, creamy avocado chunks, and a side of savory, sweet... Read More

Ingredients You Need for Spicy Chorizo Grit Cakes With Sweet Potato [Vegan]

For the Grit Cakes and Chorizo:

1/2 cup of grits
1/4 cup nutritional yeast
1/3 cup cornmeal
2 cups of water
2 tablespoons vegan butter
Salt and pepper, to taste
2-3 tablespoons coconut oil
1 12-ounce package vegan chorizo
1/2 avocado, sliced
Hot sauce, to taste

For the Breakfast Sweet Potatoes:

2 sweet potatoes, diced
2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper

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How to Prepare Spicy Chorizo Grit Cakes With Sweet Potato [Vegan]

Place a small saucepan on the stove over high heat. Add grits, water, and butter. Bring to a boil, stirring constantly. Allow to cook for about 5 minutes.
Add the nutritional yeast and the salt and pepper, to taste. Turn heat up to medium and continue stirring for another 3 minutes.
Grease a small sheet pan (or grease half of a large pan and don't use the whole thing).
Pour grit mixture onto the sheet pan and spread out evenly, leaving the grit mixture about 3/4-inch thick. Place sheet in refrigerator and allow to cool to room temperature.
While grits are cooling, add a large skillet to the stove on medium heat. Add 3 tablespoons 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.
Using the same potato skillet, place back on stove on medium heat. Crumble the vegan chorizo and cook until hot, about 7 minutes. Leave on stove on low until ready to eat.
Place another skillet on the stove over medium heat (or pour the chorizo onto a plate and use the same skillet again) and add 3 tablespoons coconut oil. Allow to get hot and spread all over the pan.
Pull grits out of the refrigerator and cut using a biscuit cutter or a glass. Pour the cornmeal onto a saucer.
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 cornmeal. 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.
Once all grit cakes are cooked, assemble your plates. Place grit cakes on a plate, top with warmed chorizo, and top with avocado chunks and hot sauce. Add sweet potatoes on the side and serve.

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