If you’ve ever needed a heaping helping of some comfort food, look no further than turkey and cheddar grits. A bona fide Southern staple on any table, this dish is “so good you’ll slap your mama!”
1 lb turkey breakfast sausage, spicy
1 large red bell pepper, ribs and seeds removed and chopped
2-1/2 c cold water
1 c milk
1/4 tsp salt
1 c quick-cooking grits
1/2 tsp dry mustard
1 tsp dried thyme
6 oz white sharp cheddar cheese, shredded
2 large eggs, beaten
Peach mango or other fruit salsa, for serving
Preheat oven to 350°F. Spray a 7x11-inch baking dish with nonstick cooking spray.
In a large heavy nonstick skillet, cook sausage over medium heat, breaking up sausage into small pieces. Cook until no longer pink. Drain on clean paper towels.
Spray skillet with nonstick cooking spray. Add red peppers to skillet and cook until soft.
In a separate heavy saucepan, bring water, milk and salt to a boil. Slowly stir in grits. Immediately reduce heat and cook, stirring constantly, until slightly thickened, about 7 minutes.
Add mustard, thyme and 1 cup cheese, stirring until cheese melts. Cool slightly and fold in sausage and red pepper. Stir in beaten eggs.
Pour into baking dish. Sprinkle top with remaining cheese.
Bake in preheated oven for 40-45 minutes or until light golden brown. Grits should be firm and set in the center.
Let stand 10 minutes before serving.
Serve with peach mango fruit salsa or other fruit.