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Spicy Grits with Chorizo, Leeks, and Corn

Photo: John Kernick
Prep time 25 mins

Makes 4 servings


  • 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, including liquid
  • Kosher salt and pepper
  • 1/2 cup grits or polenta
  • 2 cups fresh corn kernels (from 4 ears) or frozen corn, thawed
  • 1 large bunch spinach, tough stems removed

Nutrition Information

  • calories 321
  • caloriesfromfat 20 %
  • fat 7 g
  • satfat 2 g
  • cholesterol 50 mg
  • sodium 1,017 mg
  • carbohydrate 44 g
  • fiber 8 g
  • sugars 2 g
  • protein 22 g

How to Make It

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

    Substitution: In place of Spanish chorizo (a flavorful, garlicky sausage) you can use Italian sausage. Remove it from the casings, crumble, and cook until browned, 5 to 7 minutes, then continue with the recipe as directed.