Spicy Grits with Chorizo, Leeks, and Corn

Spicy Grits with Chorizo, Leeks, and Corn
Photo by John Kernick


  • 2 Spanish chorizo (cured sausage), sliced 1/4 inch thick
  • 1 28-ounce can diced tomatoes, including liquid
  • 2 cups fresh corn kernels (from 4 ears) or frozen corn, thawed
  • ½ cup grits or polenta
  • 1 large bunch spinach, tough stems removed
  • 3 leeks (white and light green parts), thinly sliced
  • 1 clove garlic, chopped
  • + 1 more ingredients
    • Kosher salt and pepper

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 a...

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