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Spicy Grits With Chorizo, Leeks, and Corn
- 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
- 1/2 cup kosher salt and pepper
- 2 cups grits or polenta
- 1 corn kernels, fresh (from 4 ears) or thawed frozen
Directions:View on Real Simple
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