Wash and dry all produce. Remove and discard ribs and stems from kale. Roughly chop leaves. Halve tomatoes lengthwise. Halve, peel, and thinly slice onion.

Heat a drizzle of oil in a large pan over medium-high heat. Add chorizo, breaking it up into pieces, and cook until cooked through and lightly crisped, 3-4 minutes. Remove from pan and set aside. Meanwhile, bring 21/2 cups water to a boil in a medium pot.

Add onion and a drizzle of oil to same pan over medium-high heat. Cook until soft, 4-5 minutes. Season with salt and pepper. Add tomatoes and cook until just soft, 2-3 minutes. Add stock concentrate, 1/3 cup water, kale, and 1/2 tsp smoked paprika (save the rest for garnish). Cook until kale is tender, 3-4 minutes. Season with salt and pepper.

Once water is boiling, whisk grits into pot. Cook, stirring frequently, until thick, 5-7 minutes. (TIP: Add a few splashes of water if grits become stiff.) Add cheddar and 2 TBSP butter and stir until melted. Season with salt and pepper.

Stir chorizo into pan with veggies. (TIP: Mixture should have a saucy consistency. Stir in up to 1/4 cup water if it seems dry.)

Divide grits between plates. Top with chorizo mixture. Sprinkle with a pinch of smoked paprika and serve.