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


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

3/4 cup
173 calories; protein 7.1g; carbohydrates 21.4g; dietary fiber 2.3g; sugars 3.4g; fat 7.4g; saturated fat 2.4g; cholesterol 12.5mg; vitamin a iu 290.2IU; vitamin c 6.6mg; folate 24.4mcg; calcium 12.7mg; iron 1.1mg; magnesium 40mg; potassium 308.5mg; sodium 447.8mg; thiamin 0.2mg.

1 1/2 starch, 1/2 vegetable, 1/2 high-fat meat