Spicy Grits with Chorizo, Leeks, and Corn

Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 20%
  • Fat: 7g
  • Saturated fat: 2g
  • Cholesterol: 50mg
  • Sodium: 1,017mg
  • Carbohydrate: 44g
  • Fiber: 8g
  • Sugars: 2g
  • Protein: 22g


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Grits with Chorizo, Leeks, and Corn Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy