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


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; total fat 7.4g 11% DV; saturated fat 2.4g; cholesterol 12mg 4% DV; sodium 448mg 18% DV; potassium 309mg 9% DV; carbohydrates 21.4g 7% DV; fiber 2.3g 9% DV; sugar 3g; protein 7.1g 14% DV; exchange other carbs 2; vitamin a iu 290IU; vitamin c 7mg; folate 24mcg; calcium 13mg; iron 1mg; magnesium 40mg; thiaminmg.