Photo by: Photo: John Kernick

Spicy Grits with Chorizo, Leeks, and Corn

  • Yield: Makes 4 servings


  • 2 none Spanish chorizo (cured sausage), sliced 1/4 inch thick
  • 3 none leeks (white and light green parts), thinly sliced
  • 1 none clove garlic, chopped
  • 1 none 28-ounce can diced tomatoes, including liquid
  • none Kosher salt and pepper
  • 1/2 cup grits or polenta
  • 2 cups fresh corn kernels (from 4 ears) or frozen corn, thawed
  • 1 none large bunch spinach, tough stems removed


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.

Nutritional Information

Amount per serving
  • Calories: 321none
  • Calories from fat: 20%
  • Fat: 7g
  • Saturated fat: 2g
  • Cholesterol: 50mg
  • Sodium: 1,017mg
  • Carbohydrate: 44g
  • Fiber: 8g
  • Sugars: 2g
  • Protein: 22g

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Spicy Grits with Chorizo, Leeks, and Corn Recipe