Monday, January 31, 2011

Chorizo and Grits

Happy Monday Y'all! We had an amazing weekend and I'll be back tomorrow with more on that! In the meantime, I wanted to share another delicious recipe Thomas found from Real Simple Magazine, no he doesn't read Real Simple, he just found the recipe online! I received locally made grits in my Christmas gift basket from work and we debated on what we wanted to make them with and this recipe sounded perfect since the week before we purchased chorizo at our local farmers market. Caw Caw Creek offers a variety of organic, free-range, hormone-free pork, which I am all about. If you've never had grits before, you're missing out, this is your excuse to try them and I promise you will be happy you did! Oh and before I let you go, there is nothing spicy about this recipe other then the chorizo and you know me I am the biggest wimp when it comes to spicy, this recipe just has good flavor!

Spicy Grits with Chorizo, Leeks, and Corn
Recipe by Real Simple


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
kosher salt and pepper
1/2 cup grits or polenta
2 cups corn kernels, fresh (from 4 ears) or thawed frozen
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.
2.Add the leeks and garlic and cook, stirring until slightly soft, about 2 minutes.
3.Add the tomatoes and their liquid, 2 cups water, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil.
4.Stir in the grits. Reduce heat to medium-low and cook, stirring often, until the grits are tender and slightly thickened, about 10 minutes.
5.Add the corn and spinach and cook, stirring, just until the spinach wilts. Divide among individual bowls.


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