Spicy Grits With Chorizo, Leeks, and Corn

Spicy Grits With Chorizo, Leeks, and Corn
John Kernick
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

2
Spanish chorizo (cured sausage), sliced 1/4 inch thick
3
leeks (white and light green parts), thinly sliced
1
clove garlic, chopped
1
28-ounce can diced tomatoes
kosher salt and pepper
1/2
cup
grits or polenta
2
cups
corn kernels, fresh (from 4 ears) or thawed frozen
1
large bunch spinach, tough stems removed

Directions

  1. Cook the chorizo over medium-high heat in a large saucepan until browned, about 3 minutes. Spoon off and discard any fat.
  2. Add the leeks and garlic and cook, stirring until slightly soft, about 2 minutes.
  3. Add the tomatoes and their liquid, 2 cups water, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil.
  4. Stir in the grits. Reduce heat to medium-low and cook, stirring often, until the grits are tender and slightly thickened, about 10 minutes.
  5. Add the corn and spinach and cook, stirring, just until the spinach wilts. Divide among individual bowls.
Sara Quessenberry
August 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 20 %
  • Fat 7 g
  • Sat Fat 2 g
  • Cholesterol 50 mg
  • Sodium 1,017 mg
  • Carbohydrate 44 g
  • Fiber 8 g
  • Sugar 2 g
  • Protein 22 g
What does this mean? See Nutrition 101.

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