BLT. PBJ. EVOO. The food world has no shortage of acronyms, but we’d like to introduce a new one: CKT. This tasty trio combines the savory spiciness of chorizo, the vitamin-powered heartiness of kale, and the tanginess of tomato. And when you cook it up in a skillet and serve it over cheesy polenta, it becomes the pinnacle of home-cooked comfort. With your DIY skills FTW, it’s enough to make you exclaim OMG!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
4 ounce
Kale
10 ounce
Grape Tomatoes
6 ounce
Fresh Pork Chorizo
1 unit
Yellow Onion
1 unit
Chicken Stock Concentrate
1 teaspoon
Smoked Paprika
½ cup
Grits
½ cup
Cheddar Cheese
(Contains: Milk)
2 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Wash and dry all produce. Remove and discard ribs and stems from kale. Roughly chop leaves. Halve tomatoes lengthwise. Halve, peel, and thinly slice onion.
Heat a drizzle of oil in a large pan over medium-high heat. Add chorizo, breaking it up into pieces, and cook until cooked through and lightly crisped, 3-4 minutes. Remove from pan and set aside. Meanwhile, bring 2½ cups water to a boil in a medium pot.
Add onion and a drizzle of oil to same pan over medium-high heat. Cook until soft, 4-5 minutes. Season with salt and pepper. Add tomatoes and cook until just soft, 2-3 minutes. Add stock concentrate, ⅓ cup water, kale, and ½ tsp smoked paprika (save the rest for garnish). Cook until kale is tender, 3-4 minutes. Season with salt and pepper.
Once water is boiling, whisk grits into pot. Cook, stirring frequently, until thick, 5-7 minutes. (TIP: Add a few splashes of water if grits become stiff.) Add cheddar and 2 TBSP butter and stir until melted. Season with salt and pepper.
Stir chorizo into pan with veggies. (TIP: Mixture should have a saucy consistency. Stir in up to ¼ cup water if it seems dry.)
Divide grits between plates. Top with chorizo mixture. Sprinkle with a pinch of smoked paprika and serve.