Don't knock it until you've tried it! And good news, this version is lighter on the fat than a traditional recipe.
3 cups water
1 cup quick cooking grits
4 oz. reduced fat cream cheese
3 fully cooked spicy chicken sausage links (3 oz each), cut into 1/2-in. slices
2 tsp canola oil, divided
2 garlic cloves, minced
2 green onions, chopped, divided
4 tsp whole wheat flour
1-1/2 cups chicken broth
1/4 cup fat free evaporated milk
1 pound uncooked medium shrimp, peeled and deveined
1 medium tomato, chopped
In a saucepan, bring water to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cream cheese.
In a large skillet, brown sausage in 1 tsp oil. Remove and keep warm. In the same pan, heat remaining oil over medium-high heat. Add garlic and half of the green onions; cook and stir 1 minute. Stir in flour until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.
Stir in shrimp and sausage; cook for 3-5 minutes or until shrimp turn pink. Serve with grits; top with tomato and remaining green onion.