Ingredients:

  • 1 lb (450g) smoked turkey sausage, sliced into 1/4-inch rounds
  • 1 tbsp (15ml) olive oil
  • 1 medium (150g) yellow onion, diced
  • 1 red bell pepper (120g), diced
  • 1 green bell pepper (120g), diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (6g) Cajun seasoning (low-sodium)
  • ½ tsp (3g) smoked paprika
  • ¼ cup (60ml) low-sodium chicken broth
  • 1 cup (160g) stone-ground white grits
  • 2 cups (480ml) low-sodium chicken broth
  • 2 cups (480ml) water
  • ½ cup (120ml) skim milk
  • 1 tbsp (15g) butter
  • ½ tsp (3g) salt

Instructions:

  1. Bring the chicken broth and water to a gentle boil in a medium saucepan.
  2. Slowly whisk in the grits and salt. Reduce heat to low, cover, and simmer, stirring occasionally to prevent sticking for about 20–25 minutes until tender.
  3. Stir the milk and butter into the grits and keep warm on the lowest setting until serving.
  4. Heat the cast iron skillet over medium-high heat and drizzle with olive oil.
  5. Add the turkey sausage slices in a single layer. Cook undisturbed for 3 minutes until a deep golden crust forms, then flip and sear for another 2–3 minutes.
  6. Remove the sausage from the pan and set aside on a plate.
  7. In the same skillet, sauté the diced yellow onion, red bell pepper, and green bell pepper until softened.
  8. Stir in the minced garlic, Cajun seasoning, and smoked paprika.
  9. Deglaze the pan with 1/4 cup of chicken broth, return the seared sausage to the skillet, and toss to combine before serving over the grits.