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. Source: EatingWell Magazine, March/April 2016

Darra Goldstein
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Ingredients

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Directions

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  • Puree corn in a food processor until smooth.

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  • 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; 7.4 g total fat; 2.4 g saturated fat; 12 mg cholesterol; 448 mg sodium. 309 mg potassium; 21.4 g carbohydrates; 2.3 g fiber; 3 g sugar; 7.1 g protein; 290 IU vitamin a iu; 7 mg vitamin c; 24 mcg folate; 13 mg calcium; 1 mg iron; 40 mg magnesium;