Sara Quessenberry
Recipe by Real Simple September 2007

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Credit: John Kernick

Recipe Summary

prep:
25 mins
total:
25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

321 calories; calories from fat 20%; fat 7g; saturated fat 2g; cholesterol 50mg; sodium 1017mg; carbohydrates 44g; fiber 8g; sugars 2g; protein 22g.
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