Grits with Yogurt and Vegan Chorizo Oil

• 1/2 cup plus 2 tablespoons canola oil
• 1/4 cup thinly sliced garlic
• 1 tablespoon smoked paprika
• 1 tablespoon sweet paprika
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon whole black peppercorns
• 1/4 teaspoon whole coriander seeds
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon curry powder
• 3 cups whole milk
• 1/2 cup heavy cream
• 2/3 cup stone-ground white grits (4 ounces), preferably Anson Mills
• 4 ounces fresh goat cheese
• 1/3 cup full-fat Greek yogurt
• 4 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice
• Kosher salt
• Coarsely chopped cilantro or small cilantro sprigs, for garnish

1. Make the vegan chorizo oil In a small saucepan, heat the oil.
2. Add the garlic and cook over moderately low heat, stirring frequently, until light golden, about 5 minutes.
3. Remove the pan from the heat and whisk in all of the remaining ingredients.
4. Scrape the mixture into a heatproof bowl and let cool to room temperature, about 30 minutes.
5. Strain the oil through a cheesecloth-lined sieve, pressing on the solids.
6. Meanwhile, make the grits In a medium saucepan, combine the milk and cream and bring to a simmer.
7. Whisk in the grits and cook over moderately low heat, whisking occasionally, until tender, smooth and porridge-like, about 25 minutes.
8. Whisk in the goat cheese, yogurt, butter and lemon juice and season with salt.
9. Spoon the grits into bowls and drizzle with some of the vegan chorizo oil.
10. Garnish with cilantro and serve warm.

canola oil, garlic, paprika, sweet paprika, cumin seeds, fennel seeds, whole black peppercorns, whole coriander seeds, red pepper, curry powder, milk, heavy cream, stoneground white grits, goat cheese, fullfat, unsalted butter, lemon juice, kosher salt, cilantro

Taken from www.foodandwine.com/recipes/grits-yogurt-and-vegan-chorizo-oil (may not work)