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GREAT FALLS- While some people cringe at the thought of eating Spam, Joel Purtle of Great Falls is hoping the oft-maligned processed meat product gains him national notoriety.

Purtle explained, "I just wanted something nobody else was going to do. That was my main thing with this. I don't think anyone else will have dreamed this one up other than me."

His recipe - Kiss My Grits and Spam - took top honors at the Montana State Fair and landed him as a finalist in the Great American Spam Championship.

He said, "Grand prize is a trip to Hawaii so I'm hoping my recipe holds up as far as that goes...get it to warmer weather."

Joel grew up in Phoenix but spent summers in Montana, learning to cook from his grandmother.

He moved to Montana a year and a half ago, and when he learned the 2011 Spam contest theme was breakfast, he thought he could cook up a winning combination.

He explained, "I figured I would bring southwest north, so to speak. Hence, the chorizo's in it...the cheddar cheese. Growing up in Phoenix we had the Hispanic background down there and the spicier foods. Then the grits were a more southern thing. Figured I'd infuse everything into one."

Joel tops his creation off with an egg and you have a tasty, creative and affordable breakfast; he said, "Everything you have in it you can feed a family of four, and I mean feed..they'll be full when they leave, for about six bucks."

Judging will take place on Thursday at Hormel Headquarters in Minnesota.

Here is Joel's recipe for Kiss My Grits & Spam

4 ounces chorizo

1 (12 ounce) can SPAM Classic, cubed

4 cups water

1 cup instant grits

8 ounces cheddar cheese

4 eggs

Cilantro (optional garnish)

Brown chorizo. Add SPAM Classic and stir to finish browning process. Separately, boil water and add grits. Lower heat to medium-low and cook for 5 minutes, stirring continuously. Place grits in 4 oven safe bowls making a divot in the middle. Sprinkle SPAM and chorizo on top of the grits. Sprinkle cheddar cheese on top of the grits and SPAM. Crack eggs and place in the middle of the bowl where the divot in the grits is located. Bake in a 400 degree oven for 10 minutes. Garnish with cilantro.