Tomato Grits and Sausage



Tomato Grits and Sausage
Serves 8
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  1. 3 1/2 Cups Chicken or Vegetable Stock
  2. 1 10 Oz Can Ro-Tel or other diced tomatoes with chilies
  3. 1 Cup Quick-Cooking Grits
  4. 3/4 Cup Cheddar Cheese, grated
  5. 8 Oz Turkey Kielbasa chopped coarsely
  6. 1/2 Cup Scallions (green onions, white and light green parts) chopped coarsely
  1. In a medium saucepan, bring stock and tomatoes to a boil over medium-high heat. Slowly whisk in the grits, reduce the heat to medium-low and cook, whisking constantly until thickened, 6 to 8 minutes. Slowly whisk in the Cheddar and remove from heat. Meanwhile, in a medium skillet, cook the sausage over medium heat, stirring until browned all over, 5 to 7 minutes. Transfer sausage to paper towel to remove excess fat if any. Stir scallions and sausage into the grits. Serve with a pat of butter or low fat spread.