Ingredients
3 cups water1 cup quick-cooking grits4 ounces reduced-fat cream cheese, cubed3 fully cooked spicy chicken sausage links (3 ounces each), cut into 1/2-inch slices2 teaspoons canola oil, divided2 garlic cloves, minced2 green onions, chopped, divided4 teaspoons whole wheat flour1-1/2 cups chicken broth1/4 cup fat-free evaporated milk1 pound uncooked medium shrimp, peeled and deveined1 medium tomato, chopped
Preparation
In a large 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 until melted.
Meanwhile, in a large skillet, brown sausage in 1 teaspoon 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 for 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.
