Cook the chorizo in a skillet over medium-low or low heat to render all the fat. This can be done while you are making the grits. It does take about 20 minutes or so for all the fat to be rendered. Once done, put the sausage on a few paper towels.

Bring the stock, milk, and salt to a boil over medium high heat and then lower the heat to keep a simmer going. Add the saffron threads and let them release their color. This will take about 3-4 minutes.

Add the grits and stir. If you use stone ground grits, it will take about 30 minutes for the liquid to be fully absorbed. I didn't and my grits came together in about 5 minutes.

Add the chorizo, shredded cheese, butter, and pepper and stir.

Spoon the grits into a buttered 13x9 baking dish and level and smooth it. Let the grits cool to room temperature and then cover with plastic wrap and refrigerate overnight.

Use a biscuit cutter to cut out the grit cakes. I used a 2 ½-inch cutter for mine but I will experiment with smaller ones in the future for appetizers.

Heat a saute pan over medium heat. When hot, add 1-2 tablespoons olive oil. Add the grit cakes and cook for 4 minutes on the first side and 3 ½ minutes on the second side.

Serve with cilantro cream and a generous sprinkle of chopped cilantro.

For the Cilantro Cream: Pull off a big pinch of cilantro and chop it for garnish. Put all ingredients in a food processor and blend until you have a bright green sauce. Taste and adjust the salt and pepper to taste. Refrigerate. Serve with cilantro cakes.