In a pot, bring water or broth to a boil. Stir in the grits and cook according to package instructions, usually about 5-7 minutes, until thick and creamy.

In a skillet over medium heat, cook the chorizo until it’s crispy and browned, approximately 5-6 minutes. Drain excess fat and mix it with the cooked grits, along with butter and cheddar cheese.

Allow the mixture to cool slightly, then stir in beaten eggs and chopped green onions.

Form the mixture into patties, about ½ inch thick. Chill in the fridge for 15-20 minutes.

Heat oil in a skillet over medium-high heat. Cook the grit cakes for about 4-5 minutes on each side until golden brown.

In a bowl, combine sour cream, chopped cilantro, lime juice, and minced garlic. Mix until smooth.

Plate the crispy grit cakes, drizzling them generously with cilantro cream and garnishing with extra cilantro. Serve warm!