Announing Eggland's Best Foodtography Contest + a Giveaway...Featuring Tex-Mex Egg Bowls with Cheesy Chorizo Grits

Directions

1. 1
   Bring the chicken broth, half and half, and garlic powder to a boil over med-high heat. Slowly whisk the grits into the boiling liquid. Reduce heat to med-low and cook for 5-8 minutes be sure to give it a stir every couple of minutes to ensure smooth grits. When the grits are cooked, remove from the heat.
2. 2
   Add the butter, reserved chorizo, cheese, and cilantro. Stir until all of the ingredients are incorporated and the cheese is melted.