Tomato Grits and Sausage
Photo: Ben Fink
Bobby Deen lightens up classic Southern grits by cooking them in low-sodium chicken broth instead of cream or whole milk (this trick also adds savory depth). And he replaces traditional pork sausage with turkey kielbasa, which is lower in calories and saturated fat but still delivers smoky and meaty flavor.

Serves 6

Ingredients

  • 3 cups low-sodium chicken broth
  • 1 can (10 ounces) Ro-Tel or other diced tomatoes with chiles
  • 1 cup quick-cooking grits
  • 3/4 cup grated low-fat Cheddar cheese
  • 8 ounces turkey kielbasa, coarsely chopped
  • 1/2 cup coarsely chopped scallions (white and light green parts only), for serving

Directions


In a medium saucepan, bring the chicken broth and tomatoes to a boil over medium-high heat. Slowly whisk in the grits, reduce the heat to medium-low, and cook, stirring, until thickened, 6 to 8 minutes. Stir in the Cheddar and remove from the heat.

Meanwhile, in a medium nonstick skillet, cook the sausage over medium heat, stirring until browned all over, 5 to 7 minutes. Stir half of the sausage into the grits.

Spoon the grits into bowls and top with the remaining half of the sausage and the scallions.

Per serving:
Calories: 170
Fat: 9 g
Protein: 13 g
Carbs: 10 g
Fiber: 2 g


From From Mama's Table to Mine: Everybody's Favorite Comfort Foods at 350 Calories or Less (Ballantine) by Bobby Deen and Melissa Clark.

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