John Kernick
Hands-On Time
25 Mins
Total Time
25 Mins
Yield
Serves 4

How to Make It

Step 1

Cook the chorizo over medium-high heat in a large saucepan until browned, about 3 minutes. Spoon off and discard any fat.

Step 2

Add the leeks and garlic and cook, stirring until slightly soft, about 2 minutes.

Step 3

Add the tomatoes and their liquid, 2 cups water, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil.

Step 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.

Step 5

Add the corn and spinach and cook, stirring, just until the spinach wilts. Divide among individual bowls.

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Ratings & Reviews

/5
Reviews
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