Last month, I brunched at Stomping Ground in Alexandria, VA, with my dear friend, Jenn, and ordered the chorizo grits bowl- which combined cheesy grits topped with fatty, savory chorizo, salsa verde and a poached egg. Immediately, I knew I had to recreate the dish. My family doesn’t eat a lot of pork, and I was interested in finding an alternative for breakfast.
Too bad it didn’t exactly work out. I used ground turkey, which doesn’t have the fat content necessary for the texture I was looking for. On the plus side, the ground turkey turned a beautiful brick red due to the paprika, chile powder and cayenne pepper, and I especially enjoyed the flavor of the all spice and clove. I didn’t dare waste it because the father from Everybody Hates Chris is my financial spirit animal, and I was not about to throw out $21.94 worth of spices and ground up meat! If I can find a way to keep that slightly greasy but fatty component in the ground turkey, I’ll post the recipe. You can try this pork-based recipe, which I used as a blueprint for my version.