Have some leftover pozole? Puree it in a food processor or with an immersion blender to make incredible grits. You can add a little butter and cheese. You could!
You could also heat up some andouille sausage in a pan and with the rendered fat, cook some onion, garlic and a chopped serrano chile. Then stir in some flour and whisk it in 1 and a half cups of chicken broth and a quarter cup of cream. When it’s a sauce, why not add some shrimp and the rendered sausages and serve the whole mess on top of pureed pozole (or grits)?