Just a small amount of spicy fresh chorizo makes this Cuban polenta-like side dish more special. For this healthy corn porridge recipe, look for Mexican-style chorizo rather than the dry-cured Spanish variety.

Darra Goldstein
Source: EatingWell Magazine, March/April 2016


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Puree corn in a food processor until smooth.

  • Heat oil in a large saucepan over medium heat. Add chorizo and cook, stirring and breaking up with a spoon, until darkened in color, 2 to 4 minutes. Add tomato, onion and garlic; cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. Stir in water, broth, cornmeal, salt and the pureed corn. Bring to a simmer. Cook, adjusting the heat to maintain a gentle simmering bubble and stirring occasionally, until thick and creamy, 15 to 20 minutes.

Nutrition Facts

173 calories; protein 7.1g 14% DV; carbohydrates 21.4g 7% DV; dietary fiber 2.3g 9% DV; sugars 3.4g; fat 7.4g 11% DV; saturated fat 2.4g 12% DV; cholesterol 12.5mg 4% DV; vitamin a iu 290.2IU 6% DV; vitamin c 6.6mg 11% DV; folate 24.4mcg 6% DV; calcium 12.7mg 1% DV; iron 1.1mg 6% DV; magnesium 40mg 14% DV; potassium 308.5mg 9% DV; sodium 447.8mg 18% DV; thiamin 0.2mg 22% DV.