Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Corn grits with chorizo oil

American 15 Mins Prep · 45 Mins Cook

Heat a large pot of water over a medium-high heat. Once boiling, add the corn and cook for approx. 10-15 minutes, drain and cool. Remove the husk from the corn and set aside. Add the husks back into the pot, along with the milk, water, thyme and sugar and bring to a simmer to make corn stock. Season with salt and pepper and simmer for 5 minutes before turning off the heat. Allow it to sit for 15 minutes.
To make the chorizo oil, heat the oil in a pan over a medium heat. Dice the chorizo and add it to a pan. Sauté until golden, then remove the chorizo from the oil. Set aside the chorizo oil.
Remove the husks from the pot and discard. Bring the stock to a simmer again. Slowly whisk the grits into the stock. Lower the heat and simmer for 15-20 minutes, whisking occasionally until it thickens. Add water as needed if the grits get too thick before they are cooked. Stir in the cream cheese and remove from the heat.
Finely slice the spring onion and separate the green section from the white.
Heat a pan over a medium heat and add the butter. When it starts to foam, add the corn kernels and white parts of the spring onion. Fry for 5 minutes before adding the cream. Simmer until the cream has thickened then remove it from the heat.
Finely chop the remaining spring onion at an angle.
Serve the corn grits topped with the creamed corn and finely chopped spring onion. Generously drizzle over the chorizo oil and finish with fried chorizo. Serve while hot.