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Spicy Grits With Chorizo, Leeks, and Corn

Spicy Grits With Chorizo, Leeks, and Corn
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Serves 4| Hands-On Time: | Total Time:


  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.
By September, 2007

Nutritional Information

  • Per Serving
  • Calories 321Calories From Fat 20%
  • Fat 7g
  • Sat Fat 2g
  • Cholesterol 50mg
  • Sodium 1,017mg
  • Carbohydrate 44g
  • Fiber 8g
  • Sugar 2g
  • Protein 22g
What does this mean? See Nutrition 101 .

Quick Tip

Marinara Sauce With Sausage and Ricotta
In place of garlicky Spanish chorizo, you can use Italian sausage. Remove it from the casings, crumble, and cook in oil over medium-high heat until browned, 5 to 7 minutes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.