I was speaking to my neighborhood butcher about chorizo and grits, and I mentioned combining the two. So I came up with a chorizo recipe, not too spicy but full of flavor. A to Z Butcher Shop may have some in the cooler for sale. I mixed that with polenta, some parmesan cheese, butter, and some seasoning. Remember that the chorizo brings most of the flavor. The folks at A to Z approved this message. I hope you like it.

1 cup polenta
3 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1 pound chorizo (from A to Z Butcher shop)
4 tablespoons butter
1 cup parmesan cheese
4 eggs over easy
1/4 cup maple syrup
1/2 cup cooking oil

Corn starch

In a 2 quart sauce pan add water and salt, bring to a boil, and whisk in Polenta; add pepper.

Reduce heat to low and cook for 20 minutes, whisk occasionally. Add parmesan and chorizo and stir.

Coat loaf pan with corn starch. Add polenta to pan let cool. Refrigerate to set.

Heat small skillet to medium high. Add cooking oil. Cut polenta into 1/2 inch slices. When oil is hot, add polenta and cook for 3 minutes per side until brown.

In another skillet add eggs and cook over easy.

Add polenta to plate, top with egg and pour on as much maple syrup as you want.

Serve.